Chicken liver and Bacon Salad

INGREDIENTS

250g chicken livers
250gms Dry Cured Smoked Streaky Bacon
2 ozs Butter
1 tablespoon Balsamic vinegar
1 Small Red Onion finely sliced.
large handful flatleaf parsley , Fresh Basil leaves, Fresh Coriander and Fresh Mint leaves
6 vine ripened Cherry Tomatoes
¼ Cucumber, de seeded cut into half-moon shapes
Large Handful of mixed leaves or shredded Iceberg Lettuce
Salad dressing of your choice, I like wholegrain mustard and Honey dressing.
Freshly picked nasturtium flowers or other edible flowers.

METHOD

STEP 1
Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Cut the streaky bacon in 1cm pieces

STEP 2
Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the bacon pieces and cook for 2 minutes. Add the chicken livers  and fry for 2 mins each side.

STEP 3
Add the Balsamic vinegar and cook for another minute or 2 on a low heat

STEP 4
Combine all the salad ingredients in a large bowl, add the dressing and toss the salad ensuring everything is coated in the dressing.

STEP 5
Pile the salad onto cold plates then top with the cooked liveres and bacon

STEP 6
Garnish with nasturtium flowers