This is inspired by a salade tiède of
Arrange the chilled, washed and dried leaves on three or four small plates and scatter the avocado on top.
Heat half the walnut oil and quickly sauté the duck’s liver until just browned but still pink inside. Divide the liver between the plates. Add the remainder of the oil to the pan with the strained juice of the orange. Season with
As soon as the dressing is hot, spoon over the salad and serve straight away.
© 1987 Geraldene Holt. All rights reserved.