Salade Paysanne De Clementine - cooking recipe

Ingredients

30 g pine nuts
50 g ham, raw smoked and diced
50 g chicken livers
3 tablespoons olive oil
1 garlic clove
1 tablespoon aceto balsamico
1 pinch dried thyme
75 g rucola
2 tomatoes
2 eggs, hard boiled and sliced
8 black olives, sliced
1 avocado, sliced

Preparation

dry roast the pine nuts in a dry fryingpan.
sprinkle some salt over them and let stand for a few minutes.
Fry the ham until it is brown and crisp.
sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes.
Make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper.
Lay out the rucola on 2 plates.
Spead the tomato slices over the rucola and pour over the dressing.
Evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last.
Serve immidiately.