Simple suppers: Warm Lamb's liver salad

Warm Lamb's liver salad with fresh figs and a cider balsamic dressing.

A simple yet elegant supper is this very flavoursome salad, just the thing to bring a little spring freshness your evening.

As the liver (and the dressing) has full on favours, less is definitely more.

A selection of baby/spring salad leaves, in this case pea shoots, lambs lettuce and baby spinach, set on your plates.

• A large knob of salted butter and a tablespoon of good extra virgin oil
• Portions per person:
• Two fresh figs, topped and tailed (if needed), halved and then sliced and portions set on top of your leaves.
• 100 grams of lamb's liver, sliced thinly
• 30 mls of cider balsamic vinegar
• 1 teaspoon of capers, chopped
• 2 tablespoons of fresh mint, chopped

On a medium to hot heat, add your butter and oil to a medium sized frying pan.  As the butter finishes bubbling, add your liver and turn as it browns.  A few minutes later (as this is all it will take) add your balsamic vinegar and capers and half of the fresh mint and reduce the liquid by half.

Turn off the heat and add the remaining mint, stir and then pour the mixture over the salad leaves and figs.

The whole dish takes less than 20 minutes.