300 grams of gizzards (tossed in corn starch, butter and honey)
1T Dijon mustard
1T balsamic vinegar
2T olive oil
2T canola oil
Instructions
Boil the potatoes in advance.
Wash and cut the salad, put them on two plates.
Cut 2 tomatoes in 8 wedges, and spread them with pesto. Put on salad.
Cut a shallot in paper thin rounds and put on salad.
Cut the goat cheese in pieces and place on salad.
Brown the potatoes in butter, and add chives, white pepper and salt. Put those on the salad too.
Finally, toss the chicken gizzards in corn starch. Brown for 10 minutes, salt them and drizzle honey on the top. Let it caramelise. Put those on the salad.
Toss the mustard, vinegar and oil to make a dressing.
Serve the salad warm.
Recipe by A Lady In France at https://aladyinfrance.com/unconventional-salad-recipe/