Recipe - Salad Of Calves Liver With An Aromatic Beetroot And Dressing

2 Heads chicory
25 g Walnuts; (1oz)
25 g Brazil nuts; (1oz)
1 Apple
1 Pear
1 Lemon; Juice of
1 Avocado peeled and cut or sliced up
2 teaspoon Virgin olive oil
1 bn Chopped chives

Heat up a small frying pan and add a little olive oil. When the oil heats
up simply add the roughly chopped nuts. Cook until you can see the nuts
char slightly, then remove from the heat.

In a large bowl add the lemon juice, olive oil, avocado slices, chicory and
chopped chives. Mix well and then slice the apple and pears into the salad.
Once the salad is well mixed just sprinkle in the charred nuts and serve
immediately on its own with wholemeal bread or as a side dish.

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