Prep Time
20m
Cooking Time
5m
Serves
4
Fuel
Gas
Ingredients
Method
01.
To make the sherry vinaigrette, in a small saucepan over low heat, gently cook the onion with a little ghee until soft, about 5 minutes. Add the vinegar and set aside to cool. Transfer to a bowl and whisk in the mustard, then the walnut oil, if using, and olive oil. Set aside.
02.
Turn on the grill to high and on the optional hotplate, cook the pancetta until crisp, about 3 minutes, turning once. Drain on paper towels, then crumble.
03.
Prepare the frisée by cutting out the core and removing the darker outer leaves; use only use the lighter center leaves for this dish. In a large bowl, toss together the frisée, pancetta, and walnuts. Set aside.
04.
Season the liver with sea salt and freshly cracked black pepper. On the hotplate over medium-high heat, warm the coconut oil. When the oil is hot, add the liver and cook, turning once, until still slightly pink in the middle or cooked to your liking, 4 to 6 minutes.
05.
Drizzle the salad with some of the vinaigrette, add the figs, and gently toss together. Serve the liver topped with the salad, passing any remaining vinaigrette alongside.
