Chicken liver in balsamic vinegar

Ingredients for 4 servings:

• 500 g poultry liver(s)
• 250 ml balsamic vinegar, dark
• 2 tbsp butter
• 200 g arugula
• 2 tbsp pumpkin seed oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the chicken livers in butter (in batches depending on the quantity and size of the pan; the liver should be nice and crispy and brown on the outside, but still pink on the inside). Remove from the pan, season with salt and pepper, and set aside. Deglaze the pan juices with plenty of balsamic vinegar and reduce by about a third (if you want more sauce, add more balsamic vinegar) until the liquid becomes creamy. Wash the arugula, spin it dry, and arrange on plates. Arrange the livers on top and drizzle with the balsamic sauce. Drizzle with pumpkin seed oil (amount according to taste and dietary requirements), sprinkle with freshly ground pepper, and serve immediately. Serve with simple, freshly baked ciabatta as a side dish and a nicely chilled, fruity rosé wine.