Liver, Avocado and Cashew Salad

Ingredients:
350 grams beef liver (sliced, 4 slices)
1/2 cup balsamic vinegar
2 c, arugula
2 c. mixed greens
1 c. red onion (very thin slices)
1 large avocado (ripe, diced)
150 grams roasted, salted cashews

1 c. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika

1/2 c. dry sherry

cooking fat (butter, bacon fat, peanut oil, etc)

Method:
Marinate the liver in the balsamic vinegar overnight.

The next day, mix together the flour and spices.  The liver, if bought in slices are likely large and should be cut up into manageable pieces.  Coat each liver slice in the flour mix, then fry in a skillet in the oil for 1 minute on each side.  Don't overcook the liver. 

Once that's all cooked, slice each liver piece up into bite-sized pieces. 

For a sauce, pour the remainder of the marinade into the saucepan and add 1 tbsp of flour and 1 tbsp of butter.  Make a roux by gradually adding water and 1/2 c. of dry sherry.  The sauce should be fairly loose and pourable. 

Toss together the salad pieces; arugula, greens, avocado, cashews.  Bring to boil a small pot of water and blanch the onions for 1 minute.  Add the onions, liver, drizzle with the sauce and toss.