Chicken liver salad with raspberry vinegar

Quarter the mushrooms, cut the tomatoes, thinly slice one shallot lengthwise; use boiled or leftover roasted potatoes; wash the salad leaves.

Clean the chicken livers, cutting off the untidy bits.

Melt a little butter and oil over medium heat; add the mushrooms. When they take colour, add the shallot, a bit of salt and black pepper. Once chestnut-coloured, turn off the heat and reserve in a bowl.

Cook one clove of garlic in a little butter for half a minute.

Add the chicken livers with a bit of sizzle and cook about 10 minutes on low heat, turning from time to time, until coloured outside and rose inside.

Raise the heat, deglaze with a little raspberry vinegar; as soon as it reduces, turn off the heat and rest the livers on the side.

In a jar, put pepper, salt, 1 tbsp raspberry vinegar and 1 tsp Dijon mustard; lid on and shake. Add 3 tbsp sunflower oil and shake again.

Lay a bed of salad leaves in a bowl; mound the chicken livers in the middle; arrange tomato, potatoes, the mushrooms and croutons around them.

Pour the dressing over the salad.