Ingredients (Serves 4)
450g fresh chicken livers
75ml good Cider vinegar
100g wild mushrooms, sliced
2 green apples, cored and sliced
150g green salad leaves (baby spinach and rocket go well)
4 Tbsp good extra virgin olive oil
Sea salt and freshly milled black pepper
Method
Use a small, sharp knife to trim the livers of any tough stringy bits and put them into a medium hot pan, with half the olive oil. Cook for a few minutes, turning the livers occasionally. Remove the livers from the pan whilst still soft and pink in the middle. Add the vinegar and stir well to deglaze the pan, then add the mushrooms, the rest of the oil and some salt and pepper. Cook until the mushrooms are just soft. Add the livers back to the pan for a minute. Stir in the apple, taste and adjust the seasoning. Let it cool for a few minutes and serve on the green salad leaves.
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