Chicken Livers, Beetroot, Fennel & Orange Salad

Ingredients

• 200g chicken livers, trimmed and halved
• 150g cooked beetroot (not in vinegar), cubed
• 1 small fennel bulb, thinly sliced
• 1 orange, segmented
• 60g mixed salad leaves
• 1 tbsp olive oil
• For the dressing:
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp orange juice
• Salt and pepper to taste

Method

1. 1Whisk together the dressing ingredients and set aside.
2. 2Pat chicken livers dry and season with salt and pepper.
3. 3Heat olive oil in a pan over high heat. Add livers and cook for 2-3 minutes each side until browned but still pink inside.
4. 4Remove livers from pan and let rest for 2 minutes.
5. 5Arrange salad leaves on plates. Top with fennel, beetroot, and orange segments.
6. 6Slice the chicken livers and arrange on top of the salad.
7. 7Drizzle with the dressing and serve immediately.