Warm salad with chicken liver and apple

Rinse the chicken liver (600 g), remove the membranes, and cut into small pieces. Then marinate the liver in a mixture of paprika (1 tsp), minced garlic (2 cloves), salt, and pepper to taste.

Sauté the liver in heated vegetable oil until golden brown, about 10-15 minutes, then remove from heat.

In the same oil, sauté the apple slices until golden brown.

While the apples are cooking, combine all the ingredients for the dressing:

• olive oil (2 tbsp);
• orange juice (1/4 fruit);
• lemon juice (2 tbsp);
• soy sauce (1 tbsp);
• dill, chopped (10 g).

Season to taste with salt and pepper.

Now combine the arugula (80 g) with the dressing and mix thoroughly. Then add the sautéed liver and apples, gently mixing all the ingredients.

The salad is ready. Serve it warm.