Warm salad with chicken liver and pears

Rinse the chicken liver (100 g) and pat it dry with a paper towel.

Heat a skillet and quickly fry the liver over medium heat for 2–3 minutes on each side until cooked, so it remains tender.

If desired, substitute the liver with bacon (100 g) and fry it until crispy, then place it on a paper towel.

Slice the pear (1/2 piece) into thin slices.

Melt the butter (0.5 tbsp) in the skillet, add the sweetener (to taste).

Add the pear and sauté for 2 minutes until lightly caramelized.

Transfer the pears to a plate in a single layer and let cool.

In a separate bowl, mix the olive oil (3 tbsp), soy sauce (to taste), mustard (to taste), sweetener (to taste), salt, and black pepper (to taste).

In a large bowl, combine the salad leaves (to taste), liver or bacon, and caramelized pears.

Drizzle with the dressing and gently toss.

Sprinkle with grated Parmesan (40 g), walnuts or pine nuts (to taste), and dried cranberries (20 g).

Serve the salad warm.