Warm Liver & Cashew Salad

Ingredients:
• 4 slices of Skylark Liver 
• ½ cup balsamic vinegar 
• 2 cups arugula
• 2-3 very thin slices red onion 
• 1 small endive, shredded 
• 1 ripe avocado, diced 
• ⅔ cup raw cashews 
• 2 tablespoons cooking oil

Instructions:
The previous day, rinse the Skylark Liver Slices and put them in a dish to marinate overnight in ¼ cup balsamic vinegar. Rinse the beef liver slices under cold running water and pat them until dry; season liberally with salt and pepper. Heat cooking oil in a heavy bottomed skillet over high heat. When the pan is nice and hot, add the liver slices and sear for one minute per side, long enough for them to obtain a beautiful dark brown, crispy exterior but remain slightly pink on the interior. Remove the liver slices to a plate and deglaze the pan with ¼ cup balsamic vinegar. Let the vinegar reduce by about half, which should take approximately 30 seconds. Remove from heat. Preheat a few tablespoons of cooking oil in a small skillet over medium high heat. When the pan is hot enough, add the cashews and toss them around until they take on a nice golden coloration. Sprinkle with salt and set aside. Divide the arugula, endive, onion slices and avocado between two plates. Slice the liver on a diagonal and place over a bed of salad. Sprinkle with the warm toasted cashews and balsamic reduction.
Credit: The Healthy Foodie