Warm Chicken Liver Salad with Cherry Sauce

Combine the cherries, sugar, soy sauce, garlic, chili, bay leaf, rosemary, and peppercorns in a saucepan. Simmer until the liquid reduces and thickens.

Slice the chicken liver and sear it in a single layer in a skillet with oil. Add the onions, then season with salt and pepper.

Remove the whole aromatics from the sauce, whisk in the butter for a glossy finish, and take off the heat.

Flip the liver and cook for about 1.5 minutes on each side.

Slice the radishes and soak them in cold water. Finely chop the sorrel and wild garlic stems, but leave the leaves larger.