Veal liver salad

1. Cut veal liver into strips, season with salt, pepper and wine for 15 minutes.

2. Sprinkle salt and pepper on salad leaves, mix well and let them soften for 15 minutes.

3. Dry roast pine nut in a pan, stirring all the time, until golden.

4. Sear veal liver until just cooked, de-glace the pan with sherry, add a spoonful of sour cream.

5. Mix in salad leaves, add pine nut on top before serving.