1. clean salads, rinse and drain well. Arrange on plates.
Heat oil (1) in a frying pan and roast the liver for 3 minutes on each side. Remove and keep warm in aluminum foil.
Remove the skin from the apples, core them, cut them into slices and cut out stars. Roast in the frying pan for five minutes. Spread the apple stars evenly on the salad.
Add calvados, apple juice, oil (2) and apple cider vinegar to the roasting pan while it is still warm, season with salt and pepper and stir well. Cut the liver into slices, arrange on the lettuce and drizzle with the dressing. Garnish with chive rolls.
Our tip: Fresh chives are much more aromatic than dried ones!