about 250 g/8 oz mixed salad leaves (red oakleaf,
frise,
radicchio, chicory)
2
spring onions, thinly sliced
salt and pepper
flat leaf parsley sprigs, to garnish
Method:
Heat
the butter
and the oil in a large frying pan, add the chicken livers and fry
over a high heat for 3-4 minutes, stirring, until sealed and browned
on the outside but still lightly pink within.
Remove from the heat
and stir in the vinegar and mustard, and season to taste with salt
and pepper.
Arrange the salad leaves on 4 serving plates. Spoon the
hot chicken liver mixture on top of the salad leaves and sprinkle
with the spring onions.
Garnish with sprigs of flat leaf parsley and
serve at once.