Brussels Sprouts Salad with Poultry Liver

Blanch Brussels sprouts leaves in salted water. Rinse in cold water and drain well.

Cut shallots into cubes, mix mustard, sugar and a little water and vinegar with a blender. Later, leisurely pour in the walnut oil and puree. Season to taste.

Put Brussels sprouts leaves in a large enough bowl, add chopped walnuts as well as the diced tomatoes, mix the whole thing with the dressing.

Spread the plates in the center with large lettuce leaves. Arrange the dressed Brussels sprouts on top.

Roast the liver in a little bit of oil and arrange it on the lettuce.

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