Chicken Liver Salad

225 g chicken livers, if frozen thawed and trimmed.

15 ml olive oil

15 ml chopped fresh sage

30 ml balsamic vinegar

salt and pepper

Selection of mixed salad leaves.

Arrange the salad leaves on two serving plates.

Heat oil in an non-stick frying pan, add chicken livers and sage and cook for 2 - 3 minutes.

Remove with a slotted spoon and place on top of the salad leaves.

Add the vinegar to the pan and season with salt and pepper. Heat, stirring well to incoporate

all the sediment and juices in the pan, than pour over the salads.

Serve at once.