Mettere a bagno in acqua tiepida i fichi secchi. Lavare il fegato di vitello sotto acqua corrente, quindi tagliarlo a strisce e metterlo a bagno per 15 minuti in acqua e aceto di vino.
In una padella antiaderente scaldare l'olio extravergine di oliva e lasciarvi appassire le cipolle affettate molto sottilmente, a fuoco moderato. Nel frattempo asciugare i fichi, tagliarne via le piccole estremità dure e affettarli. Aggiungere i fichi alla cipolla e lasciare insaporire il tutto per pochi minuti. A questo punto, unire il fegato di vitello sgocciolato e asciugato dall’acqua di ammollo e cuocere a fuoco vivo per 5 minuti. Aggiustare di sale e pepe.
Servire il fegato di vitello accompagnandolo le fette di pane tostato strofinate con uno spicchio d'aglio e condite con olio, erbe aromatiche a piacere, un pizzico di Fleur de Sel e i fichi freschi tagliati a fette non troppo sottili.
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