Chicken liver salad with shallot dressing

Method

1. Make a dressing. Mix together the shallots, vinegar and 1 tbsp of the oil, then season to taste and chill overnight to infuse the flavours.
2. Next day, heat 1 tbsp of oil in a frying pan over a high heat, season the livers, add to the hot pan and flash-fry for 1 minute each side until golden. Remove from the pan and pour over the dressing.
3. Divide the salad leaves among 4 plates, scatter with the cooked livers and dressing and sprinkle with chopped chives. Serve immediately.