Spinach Salad with Sautéed Chicken Livers 

Total time: 20 minutes
      This salad is traditional and served in every cafe in France - except with escarole and gizzards rather than spinach and livers.  I added the bacon - just because.

 Ingredients:

• 8 chicken livers If you have to buy more (and they are fresh) freeze them
• 2 slices bacon
• 1 tbs butter
• 1 tsp soy sauce
• 1 tsp Balsamic vinegar
• 4oz (120gr) fresh spinach
• Balsamic Vinaigrette: 
• 1 tbs Balsamic vinegar
• 1 tsp Dijon mustard
• 3 tbs salad olive oil

 Instructions:

• Cut bacon into matchsticks. 
• Cut livers in half, trimming any fat.  
• Heat butter, soy sauce and vinegar in nonstick skillet over medium high heat. 
• Add bacon and fry until almost crisp (it's staying in the skillet). 
• Add livers; brown well, 2 - 3 minutes per side, but do not over cook.  Slightly pink in the center is good. 
• While livers brown, prepare spinach and put into a bowl. 
• Make vinaigrette:
• Whisk vinegar and mustard. 
• Slowly whisk in oil and whisk until it emulsifies. 
• Toss spinach with half of the vinaigrette.  Arrange on 2 plates. 
• When livers are done arrange on spinach. 
• Pour remaining vinaigrette into skillet and deglaze pan - stirring up the bacon and the browned bits. 
• Pour warmed dressing over livers and serve.