Preparation and cooking time: 30 minutes

1. Remove the stems from the spinach; wash it and blanch it quickly; refresh in ice water so it keeps its color. Drain and set aside.
2. Remove the zest from 3 lemons in small strips and blanch thoroughly.
3. Peel and mince the shallots; sauté them in butter. Add the white wine. Add the honey and veal stock. Reduce by one-third over low heat. Add the lemon juice and crème fraîche.
4. Reduce slightly. Season with salt and pepper. Add the cayenne and strain.
5. Add the blanched zest and whisk in the butter. Set aside.
6. Cut the calf's liver into strips about the size of a large French fry. Sauté briskly over high heat.
7. Reheat the spinach, stirring with the clove of garlic that has been impaled on a fork.
8. Remove all the white pith from the lemons and carefully remove the segments.
9. Place the spinach in the center of each plate and arrange the slices of liver on top in a star shape. Garnish with lemon segments and the honey and lemon sauce.