Salade Paysanne De Clementine

Ingredients

• 30 g pine nuts
• 50 g ham, raw smoked and diced
• 50 g chicken livers
• 3 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon aceto balsamico
• 1 pinch dried thyme
• 75 g rucola
• 2 tomatoes
• 2 eggs, hard boiled and sliced
• 8 black olives, sliced
• 1 avocado, sliced

Directions

1. 1

   dry roast the pine nuts in a dry fryingpan.

2. 2

   sprinkle some salt over them and let stand for a few minutes.

3. 3

   Fry the ham until it is brown and crisp.

4. 4

   sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes.

5. 5

   Make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper.

6. 6

   Lay out the rucola on 2 plates.

7. 7

   Spead the tomato slices over the rucola and pour over the dressing.

8. 8

   Evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last.

9. 9

   Serve immidiately.