Arugula and Jelly Salad with Pan-Fried Frog Legs and Beef Hearts

Prepare the Salad In a large salad bowl, combine the arugula leaves and the jelly. Toss well to coat the arugula with the jelly. Set aside.

Prepare the Frog Legs In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the frog legs in the flour mixture, shaking off any excess.

Cook the Frog Legs Heat olive oil in a large skillet over medium heat. Add the frog legs and cook until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and set aside.

Cook the Beef Hearts In the same skillet, heat vegetable oil over medium-high heat. Add the beef hearts and cook until browned, about 2-3 minutes.

Sauce for Beef Hearts In a small bowl, whisk together soy sauce, honey, Worcestershire sauce, minced garlic, and red pepper flakes. Pour the sauce over the beef hearts and stir to coat. Cook for another 1-2 minutes, until the sauce thickens slightly.

Assemble and Serve To serve, place a bed of arugula and jelly salad on a plate. Top with pan-fried frog legs and beef hearts. Enjoy!