Mache and veal liver salad with 3-oil vinaigrette

Wash the mache (lamb's lettuce). Cut the cherry tomatoes into quarters. Coarsely chop the nuts. Chop the parsley. Dice the liver.
In a bowl, pour the walnut oil and grape seed on mash and mix. Add the tomatoes and walnuts.
Heat the olive oil in a skillet. Throw cubes of liver and let them brown over high heat 1-2 minutes. Add the parsley and remove from heat. Place them on the salad.
Pour vinegar into the pan, cook 30 seconds on high heat, deglazing the pan with a wooden spatula. Pour the juice over the salad, stir and serve immediately.