Warm Chicken Liver Salad
25g/1oz/2 tbsp butter
450g/1lb chicken livers, trimmed of sinew and fat, and patted dry
3 oranges, peeled and cut into segments
300g/11oz cooked asparagus tips
125g/4oz wild rocket (arugula)
For the orange dressing
grated zest and juice of 2 oranges
150ml/¼ pint/scant ⅔ cup olive oil
4 tbsp red wine vinegar
2 tbsp clear honey
salt and ground black pepper
1 Make the dressing: whisk all the ingredients together and put in a small pan. Bring to the boil, remove from the heat and set aside to cool.
2 Heat the butter in a large pan and add the chicken livers. Cook over a high heat for 5 minutes or until well browned. Remove from the pan and keep warm.
3 Add a little of the dressing to the pan. Let it bubble away for 2–3 minutes, stirring and scraping the bottom of the pan to dissolve any sediment.
4 Divide the chicken livers, orange segments, asparagus tips and wild rocket among six plates. Drizzle with the dressing and serve warm.