Warm chicken liver and orange salad

To make the dressing, remove the zest from two oranges, squeeze the juice and set aside.
Peel and segment the remaining four oranges.
Pour the oil and vinegar into a small pan.
Add 90 ml of the orange juice (reserve the rest), the zest, honey and raisin.
Season well with salt and freshly ground black pepper, then whisk together.
Bring to the boil gently, remove from the heat and set aside.
To make the salad, place the pine nuts in a frying pan and heat gently to brown.
Tip into a bowl to cool.
Cook the asparagus for two to three minutes in simmering, salted water, then rinse under cold water and drain on kitchen paper.
Trim any sinew and fat from the livers, then pat dry on kitchen paper.
Heat the butter in a large heavy-based pan and when foaming has subsided, add the livers and cook on a high heat for about five minutes or until well browned.
Remove from pan and keep warm.
Add the remaining orange juice and the dressing to the pan.
Allow to simmer for one to two minutes, stirring to scrape up the pan juices.
Divide the livers, orange segments, asparagus and rocket between six bowls.
Scatter the pine nuts on top, spoon the dressing over and finish with a grinding of coarse black pepper.
Serve immediately.