Salad from arugula with chicken liver

Salad from arugula with chicken liver

Ingredients:
Arugula – 150 g;
Olive oil – 4 tbsps;
Liver chicken – 250 g;
Grain mustard – 1 tsp;
Wine vinegar – 1 tbsp;
Champignons – 70 g;
Cognac – 1 tbsp;
Salt, pepper – on your discretion.

To fry the mushrooms cut by plates in 2 tbsps of oil, at once to salt and pepper. In 2-3 minutes of roasting to add vinegar and mustard seed, to mix and clean from fire.
In other frying pan to fry liver chicken in 1 tbsp of oil, within 2-3 minutes. Slightly to salt, pour in cognac and to mix with mushrooms.
To mix the washed-up and dried up arugula with the remained oil and to add liver and mushrooms.
Accurately to mix, lay out dish on dish, to fill in with the sauce which has remained after frying.
To give salad warm. Bon appetit!

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