Peel the radishes, cut one into thin rings and grate the other on a fine grater.
Pour the honey into a sauté pan with 1 tablespoon of water, bring to the boil, add the sliced radishes, mix, then cook for 10 minutes over low heat, stirring occasionally.
Heat the oil in a saucepan, then fry the grated radish for 2 minutes, drain on absorbent paper, salt and set aside.
Wash and dry the apples. Remove the core with an apple corer, then cut each apple into slices 1 cm thick Melt the butter in a frying pan and brown the 12 best slices of apples (count 2 to 3 minutes on each side ).
Cut the liver into 8 slices. Flour them very lightly, place them in a hot non-stick pan, cook them for about 2 minutes on each side, they must be golden brown, salt and pepper.
Place 4 slices of apples on 4 serving plates and on each 1 slice of liver and finally an apple. Lay around the slices of radish and on top the grated grated, add a few drops of vinegar to the radishes.
Serve immediately
