Lightly saute the liver on both sides in a non-stick pan (with the olive oil). Just 1-2 minutes on each side is enough.

Then, stir in the orange juice and turn down the heat. Add the balsamic vinegar and let everything cook for a few minutes. Season with salt according to taste.

Mix the corn starch in 1/2 cup water and add it to the food so that the sauce thickens.

Serve hot with freshly ground pepper.