Leaf Salad with Sweetbreads

For the leaf salad with sweetbreads, water the sweetbreads well, remove the skin and divide them into small florets. Preheat the oven to 150°C. Season the sweetbreads with salt and pepper. Toss in flour until tender and tap off excess flour. Heat some butter in a pan and fry the sweetbreads in it until golden brown on all sides. Place in the oven at 150°C for 2 minutes.

Meanwhile, for the dressing, mix the balsamic vinegar with salt, pepper, a little sugar and olive oil. For the leaf salad with sweetbreads, divide the washed leaf lettuce into bite-sized pieces, mix with the salad dressing and arrange on a plate. Cut cherry tomatoes into wedges and add decoratively. Arrange the sweetbreads on the salad and garnish with herbs.

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