CHICKEN LIVER SALAD

• 1/4 lb. Chicken livers
• 1/2 lb. Bacon
• 2 tbsp. of butter
• 10 oz. Spinach
• 1 1/2 cups fresh mushrooms, sliced
• 1 cup Spanish onion, thinly sliced
• 1 cup freshly grated parmesan cheese
• 1/2 cup croutons
• 1/4 cup slivered almonds
• 2 grated hard boiled eggs

Dice bacon and fry until crisp. Place on paper towel to remove excess fat.

Saute the chicken livers in butter.

Tear spinach into bite sized pieces. Place in salad bowls. Top with bacon, mushrooms, onions, cheese, croutons, almonds and egg. Top with Honey Vinaigrette dressing (shown below) and serve immediately.

• 3/4 cup safflower oil
• 3 tbsp. Lemon juice
• 1/4 cup honey
• 1/4 tsp. Each of basil, thyme, garlic powder, oregano, onion powder, salt, black pepper, chervil

Blend all ingredients together well with a small whisk. May be refrigerated in a covered bottle for several days.

SERVES 6