Warm Sweet Onion and Lamb's Liver Salad

Preparation time:    10 mins
Cooking time:           15 mins
Serves:                       4

What you need

340g John Penny lambs' liver, sliced
25g butter
2 onions, peeled and sliced into rings
2 teaspoons sugar
2 teaspoon olive oil
120g spinach and watercress salad
500g Anya potatoes (or other salad potatoes), cooked

For the dressing
8 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon English mustard
1 teaspoon lemon juice

How to cook

Melt the butter in a heavy based saucepan, add the onions and cook slowly until softened approximately 10-15 minutes.

Add the sugar and increase the heat, stir occasionally as the onions caramelise.

Do not leave the pan unattended.

Heat the olive oil in a frying pan and cook the lambs' liver for approximately 8-10 minutes, turning to seal all edges.

In a large bowl mix together the spinach and watercress salad, Anya potatoes, sliced lambs' liver and top with the caramelised onions.

Place all the ingredients for the dressing in a jar with a screw top lid and shake well, then drizzle over the salad and serve immediately.