Heat a heavy-based pan and fry the lardon/bacon until crispy. Remove from the pan and set aside
Using the fat generated by frying, cook the chicken livers on high until browned.
Add the balsamic vinegar, garlic, honey and thyme, and simmer for five minutes. Remove the livers from the pan.
Add the olive oil and lemon juice to the pan juices and season to taste, this will be the dressing.
Heat a little oil in another pan and shallow-fry the ciabatta until golden, remove and drain on kitchen paper.
Place a handful of lettuce on each plate, spoon the warm chicken livers on top.
Scatter with bacon, drizzle with the balsamic dressing. Garnish with ciabatta croutons and rocket.
COOK'S NOTE: Lardons are chunks, rather than rashers, of cured bacon.