Salad with chard and orange

Thoroughly wash all the greens for the salad and dry them on paper towels, then place them on a plate.

Peel the onion and slice it into half rings.

Peel the boiled beetroot, cut it into strips, and place it on a plate with greens.

Cut the orange in half, scoop out the flesh in segments while holding it over a plate. Collect the juice.

Heat butter in a pan and fry chicken liver, stirring, for 3 minutes. Add onion, cook for another 5 minutes. Pour in cognac, add salt, and let the cognac evaporate. Remove from heat.

For the dressing, whisk together vinegar, olive oil, orange juice, and mustard. Drizzle half of the dressing over the green salad and beet, and mix.

Place warm liver with fried onions on the salad. Distribute the orange pulp on top.

Drizzle with the remaining dressing and serve.