Fry the onion and garlic gently in the olive oil with a good pinch of salt in a large frying pan, covered, for 15-20 minutes until the onion is very soft and a rich caramel brown. This is important to achieve the right depth of flavour, so be patient. Stir from time to time, reducing the heat if the onion starts to brown before it is soft.

Meanwhile, hard boil the eggs for 10 minutes then drench with cold water until cool then shell and cut in half.

Trim and quarter the livers, then add to the onions with the bay leaves and seasonings. Stir fry over brisk heat for a few minutes until the livers are a rich brown on the outside and opaque but still slightly pink in the centre (cut one in half to check).

Remove the bay leaves, then tip the contents of the pan into a food processor. Add the eggs and olive oil, then process until a smooth, creamy pâté with no visible egg white. Transfer to a container, cover and chill.

Combine the dressing ingredients in a screw-top jar and shake. Peel the pears if a thick-skinned variety, then halve and core them. If the pears are large, quarter or slice them thickly. Arrange in a shallow container, pour over the dressing, cover and chill.

Half an hour before serving, remove the pâté from the fridge and divide between 6-8 ramekins or small jars, topping each with tarragon or chopped pistachios. Arrange the leaves on 6 - 8 salad plates, leaving room for the pâté.

Divide the pears between the plates, then add the dishes of pâté Just before serving, spoon the remaining dressing over the salad or serve it separately.

Extracted from: To Life! Healthy Jewish Food / judirose