As your guests are being seated, get to the kitchen for a recipe that should not exceed 10 minutes to do.
1) Heat up your frying pan. Add the a tablespoon of vegetable oil along with a nob of butter. When hot, start cooking your chicken livers for a couple of minutes on each sides. Season well and set aside.
2) Take your pan off the heat and get rid of the fat. Put it back on the stove and add the balsamic vinegar as well as the capers. Bring to the boil. Then, take your pan off the heat again and fold in a little bit of butter into the vinegar.
3) Season your baby gem with the dressing and share the leaves onto 4 plates. Arrange the chicken livers around the salad leaves and coat them with the balsamic and caper sauce that you made earlier.
That's it is ready to go!
Here I use baby gems because they are able to handle better hot foods than other leaves.
In the same way you could also prepare a warm foie gras salad or a salad of Dublin bay prawns.
credits photo : asfaux patrick © A.F.Touch-cuisine
