A recipe from Rosemarie Dernedde, Esslingen
1 head of oak leaf salad, 2 oranges, 1 clove of garlic, 4 shallots, finely chopped 60 g pine nuts, 250 g turkey liver (either duck or foie gras), some buttter to sauté, salt, pepper, Gabriella's salad dressing to taste.
Wash the salad and cut into bite-sized pieces. Use a sharp, pointed knife to fillet 2 oranges, collecting about 1 tablespoon of the escaping juice. Press the garlic clove through the press and mix it with Gabriella's salad dressing, as well as the finely chopped shallots and the tablespoon of orange juice. Clean the turkey liver and cut into thin slices. Fry briefly with the butter over high heat, salt and pepper. Then roast the pine nuts briefly in a dry pan until they have taken on some colour. Mix the salad and orange fillets with the salad dressing. Spread the slices of liver on top and sprinkle with the pine nuts. Toast or baguette tastes good with it.
