Nectarine Salad with Chicken Hearts

Description

You can substitute sorrel with spinach.

Ingredients

• Nectarines - 7.1 oz
• Chicken hearts - 5.6 oz
• Sorrel - 0.7 oz
• Oyster Mushrooms - 1 fl oz
• Sesame Oil - 0 fl oz
• Rice Vinegar for Sushi - 0 fl oz
• Sugar - to taste
• Salt - to taste
• Spanish onions - 1.4 oz
• Leek - 0.7 oz
• Scallions - 0.2 oz

Step by Step guide

Step 1

Clean the chicken hearts by removing any vessels and cut them in half. Slice the leeks into thin strips and soak them in ice water for 5 minutes.

Step 2

In a skillet, heat olive oil and sauté the hearts for 4–5 minutes.

Step 3

Dice the nectarines into pieces the size of half a heart. Add oyster sauce, black vinegar, sesame oil, salt, and sugar to taste, and mix well.

Step 4

Arrange the nectarines on individual plates, add the julienned red onion, half of the sorrel, top with the sautéed hearts, and garnish with sorrel and strips of leek.

Users Photos

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