Sautéed Liver with Dijon-Honey Sauce

Ingredients (serves four people)

1 pound Liver, sliced
1 Tablespoon Black Pepper, coarsely chopped
1 teaspoon Thyme
Sea Salt as Needed
½ pc Red Onion, sliced
2 Tablespoons Dijon Mustard
1 teaspoon Honey
¼ cup Vegetable Broth
1 teaspoon Olive Oil

Directions

1. Heat the olive oil in a large sauté pan to medium high heat. While the oil is heating, coat the outer surface of the liver with the black pepper and sea salt. Place the liver in the sauté pan and cook until the bottom of the liver is brown. Add the sliced onion and cook for two minutes. Add the thyme, mustard, honey and vegetable broth. Mix well, then continue to cook until the liver is fully cooked, around four minutes. Serve immediately and top with the sauce.

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