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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.







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