For the vinaigrette, stir all ingredients together. Arrange the dressed lettuce on plates and drizzle with the dressing.
Cut the calf’s liver into slices. Fry the bacon strips in butter until crispy, remove. Sauté the chopped onion briefly, then sauté the slices of liver briefly, season and arrange on the lettuce, sprinkle with the bacon strips and bring to the table on the spot.
Can also be served as an entrée for twice the number of people.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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