The combination of chicken livers and dark leaves makes this a folate-rich salad. El Majuelo (available from Waitrose) is a sweet sherry vinegar, similar to balsamic.
Serves 4
175g seedless ruby or white grapes, halved
Zest of one lemon, finely grated
75g baby spinach
50g mixed dark salad leaves (such as red chard, rocket, beet or mustard leaves)
3 sprigs of tarragon
400g fresh chicken livers
Salt and freshly ground black pepper
1 tbsp olive oil
1 fat clove garlic, finely chopped
2 tbsp sweet sherry vinegar (such as El Majuelo) or balsamic vinegar
1 tbsp walnut oil
Place the halved grapes in a large mixing bowl with the lemon zest, spinach and salad leaves. Strip the tarragon leaves from the stems, roughly rip and mix into the salad.
Clean the chicken livers by cutting away and discarding any tough sinews and bloody or discoloured areas of flesh (the latter can taste bitter). Cut the remaining pieces of liver into easy-to-eat chunks and season.
Place a nonstick frying pan over a high heat. Once hot, add the olive oil, followed shortly by the livers and garlic. Stir-fry briskly for 2 minutes or until the livers are well coloured on the outside and just pink inside. Add the vinegar, let it bubble, then scrape everything into the salad.
Add the walnut oil, season to taste and quickly mix before dividing between four plates. Serve.