Pan-Seared Calf's Liver with Rosemary-Fig Balsamic Glaze & Toasted Walnuts, Served over Wilted Spinach

Ingredients

• 225 g Calf's Liver
• 4 medium Fresh Figs
• 60 ml Balsamic Vinegar
• 1 sprig Fresh Rosemary
• 1 clove Garlic
• 15 ml Extra Virgin Olive Oil
• 140 g Baby Spinach
• 30 g Walnuts
• to taste Freshly Ground Black Pepper

Instructions

1. Prepare the Rosemary-Fig Balsamic Glaze: In a small saucepan, combine the quartered figs, balsamic vinegar, and finely chopped rosemary. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the figs soften and the sauce slightly thickens. Mash the figs gently with a fork or the back of a spoon to create a chunky glaze. Set aside.
2. Toast the Walnuts: While the glaze simmers, heat a dry small skillet over medium-low heat. Add the chopped walnuts and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and set aside.
3. Wilt the Spinach: In a large skillet or non-stick pan, heat 5ml (1 tsp) of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and cook, tossing frequently, until just wilted, about 2-3 minutes. Season with a pinch of black pepper. Remove from pan and divide onto two serving plates.
4. Sear the Calf's Liver: Add the remaining 15ml (1 tbsp) of olive oil to the same large skillet over medium-high heat. Season the patted-dry calf's liver slices with freshly ground black pepper (no added salt). Carefully place the liver into the hot skillet and sear for 2-3 minutes per side, depending on thickness, until a golden-brown crust forms and the interior is still slightly pink (medium-rare) for tenderness. Avoid overcooking, as liver can become tough.
5. Assemble and Serve: Place the seared calf's liver slices on top of the wilted spinach on each plate. Spoon the warm rosemary-fig balsamic glaze generously over the liver. Garnish with the toasted walnuts. Serve immediately.

Nutrition (per serving)