Title: Duck Liver Salad with a Sherry Vinegar Dressing
Categories: Thoroughly, Modern, British
Yield: 1 servings

200 g Fresh duck or chicken livers
2 tb Butter
2 tb Toasted hazelnuts; coarsely
-crushed
1 tb Capers
Sherry vinegar
1 Handful croutons
1 pk Chives
2 Portions picked and washed
-salad leaves

Pick over the livers and then fry them in the butter. Add the hazelnuts and
capers and when sizzling, add a splash of vinegar and then the croutons.

Put the salad on two plates and then garnish with the liver mixture and
snipped chives.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.