Name: Salad of warm chicken livers with bacon
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 200.00 g bacon back, smoked lardons or streaky; 500.00 g chicken livers; 60.00 ml vinegar balsamic; 2.00 garlic cloves, crushed; 30.00 ml honey; 1.00 fresh thyme; 60.00 ml fresh chillies 573; 30.00 ml lemon juice; 0.00 black pepper freshly ground; 0.00 lettuce mixed; 0.00 rocket; 8.00 ciabatta sliced; 0.00 oil for shallow frying

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Ingredients (13)

200.00 g	bacon — back, smoked lardons or streaky
500.00 g	chicken livers
60.00 ml	vinegar — balsamic
2.00	garlic — cloves, crushed
30.00 ml	honey
1.00	fresh thyme
60.00 ml	fresh chillies — 573
30.00 ml	lemon juice
0.00	black pepper — freshly ground
0.00	lettuce — mixed
0.00	rocket
8.00	ciabatta — sliced
0.00	oil — for shallow frying

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Method:

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.