A warm salad of fully cooked chicken livers, crisp bacon and arugula with mustard vinaigrette.
120 gChicken Liver
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25 gBacon
50 gArugula
30 gOnion
4 gDijon mustard
1 tspCooking oil
1 tspDressing oil
1 tbspRed wine vinegar
To tasteSalt
To tasteBlack Pepper
Trim connective tissue from the chicken livers and cut into similarly sized pieces. Keep separate from the salad vegetables. Dice the bacon and thinly slice the onion.
Cook the bacon in a skillet over medium heat for 4-5 minutes until crisp. Transfer to a clean plate, leaving the rendered fat in the pan. Add the onion and cook for 3 minutes until softened.
Add the cooking oil and chicken livers. Cook over medium-high heat for 6-8 minutes, turning, until the centers reach 74°C (165°F); continue as needed. Season with salt and pepper. Do not serve the livers undercooked.
Whisk the vinegar, mustard and dressing oil. Toss the washed, dried arugula with the dressing, then add the hot livers, onions and bacon and serve immediately.