Stuart's chicken liver and spinach salad


(Helen Aurelius-Haddock) #1

Tub of Chicken Livers (Foie de volaille)


Spinach


Vinaigrette made with Oil / “Vinaigre de Framboise” / Dijon mustard (to

suit your own tastes)





Fry the chicken livers to your liking, I prefer a little bit pink on the

inside (only takes about 5 minutes)





Simply wash spinach leaves and lay out on plate, add chicken livers and

vinaigrette. Oh, and a nice slice of “Tourte”. The local bread here in

the Lot.





One tub only does two servings in my household but as a starter I’m sure

it could spread to 4.