Liver rinse, dry and clean. Remove the skin from the onion and dice. Rinse thyme branches and pluck the leaves from the stems. Sauté liver and diced onion in hot vegetable oil.
Add 1/2 cup of water and the thyme and steam for 5 min. Rinse and clean the lettuce. Mix mustard, vinegar, sugar, salt, pepper and walnut oil to make a marinade and mix the lettuce with it. Arrange the lettuce on plates.
Season the liver with salt, pepper and curry and spread evenly on the lettuce.
Bring to the table garnished with thyme leaves and flowers (to taste).
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