Turkey Liver on Lentil Salad

Soak lentils in lukewarm water for 1 hour, drain and boil in plenty of fresh water until tender, about 15 minutes. Drain through a sieve, drain and salt. Clean lettuce, wash and spin dry. Rinse shallot cubes in a colander first hot and then cold. Mix the vinegars, season, add the shallot and mix well with the oil. Toss leaf lettuce through vinaigrette and arrange on 2 large plates. Cut turkey liver in half, clean and cut into 1/2 cm thick slices. Sear briefly on both sides in hot olive oil so they are still pink inside. Gently warm the lentils in a bowl with the diced bacon and the remaining vinaigrette and sprinkle over the salads. Arrange the liver slices on top and only now season with salt and pepper.

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