and arrange on a plate. Make a salad dressing from the oil of dried balsamic vinegar, tomatoes, olive oil, sugar, salt, pepper and onions.
Pour the salad dressing over the vegetables form and place the finely diced tomatoes and freshly chopped kitchen herbs on top.
Flour the poultry liver, fry it, season it, add the onion strips and then put it in the stove. Now put it on the plate and make a reduction of butter, red wine, balsamic vinegar and herbs de Provence with the poultry liver stock and drizzle over it.