Salad with liver, pomegranate juice and fruit "Intrigue"

150 g Turkey liver

50 g brown sugar

50 g butter
what kind of oil to choose? we'll show

2 sheet salad Romano

1 onion

10-12 grapes (small, pitted)

1/2 Apple

1,5 tbsp. balsamic vinegar is dark

1/2 tbsp. garnet grains

1 tsp. freshly squeezed pomegranate juice

flour

pepper, salt

Clear and fine chop the onion, add salt and pepper, pour the vinegar, stir and set aside to marinate.

Cut liver into strips or slices, roll it in mixed with pepper and salt to the flour.

A third of the butter melt in a pan, put the liver (the pieces do not need each other to touch), fry for 2 minutes on all sides, then put on a plate and cover to the liver does not cool.

From Apple to remove seeds, cut into slices, pepper, salt, put in the pan in which the pre-melt rest of butter and sugar, caramelizing (fry) Apple after the sugar has completely dissolved, adding grapes.

Put the apples with grapes in the other plate and also cover that they did not cool down.

In the same skillet, saut the onion, add the marinade, boil about 2 minutes to get the bow out of the frying pan, separately to postpone.

Rinse the lettuce leaves, pick them out onto a plate, put first the liver, then the apples with grapes and onions, sprinkle the salad with pomegranate juice.

Before serving the salad with the liver, pomegranate juice and fruit "Intrigue" sprinkle pomegranate seeds, to serve a salad should be immediately in the form of heat.