Nectarine Salad with Chicken Hearts

Ingredients

• Nectarines 5 oz
• Chicken hearts 5 oz
• Sorrel 0 oz
• Oyster Mushrooms 0 fl oz
• Sesame Oil 0 fl oz
• Rice Vinegar for Sushi 0 fl oz
• Sugar to taste
• Salt to taste
• Spanish onions 0 oz
• Leek 0 oz
• Scallions 0 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.