Salad with chicken liver, pear, arugula, and cottage cheese

Cut the chicken liver (350 g) into small pieces and fry in a pan without oil or with minimal oil on high heat until a golden crust appears. Cook for about 4-5 minutes, making sure the liver remains soft inside.

Then prepare the pear (1 pc). Cut it into thin slices. If the pear is too juicy, gently pat the pieces with a paper towel to remove excess moisture.

Preparing the dressing

In a small bowl, mix:

• olive oil (2 tbsp);
• Greek yogurt (2 tbsp);
• honey (1 tsp);
• mustard (1 tsp);
• salt and pepper to taste.

Thoroughly whisk the ingredients until smooth.

Assembling the salad

On a plate or in a salad bowl, place arugula (100 g) as the base. Top with slices of pear and fried liver.

Cut the boiled eggs (2 pcs) into quarters and distribute them over the salad.

Add pieces of fatty cottage cheese (100 g) as well.

Finally, sprinkle the salad with chopped almonds (15 g) and drizzle with the prepared dressing.

Serve the salad immediately after preparation to keep the pear juicy and the liver warm.