Warm Chicken Liver and Beet Salad

Instructions

1. 1

   In a skillet, brown the bacon. Add the shallot and sauté for 2 minutes. Set aside.

2. 2

   In another skillet, melt the butter and fry the livers for about 4 minutes, until medium-well. Season with salt and pepper. Deglaze with the vinegar. Add the oil and simmer for 30 seconds to allow for an emulsion.

3. 3

   Add the bacon and remaining ingredients except for the spinach. Place the spinach on plates.

4. 4

   Add on the warm mixture. Serve immediately.