Pan-Fried Chicken Livers with Greens
Rinse the lettuce, dry, and tear into bite-sized pieces. Arrange the lettuce on a plate. Rinse, quarter, core and slice the apple.
Heat 1 teaspoon oil in a pan, sauté apple slices briefly, deglaze with 1 tablespoon fruit vinegar and place on the salad.
Trim the chicken livers, cut in half, rinse and pat dry. Heat butter in a pan. Dredge livers in flour and saute about 3 minutes. Remove from pan, add salt and pepper and set aside.
Rinse endive, cut in half crosswise, separate the leaves and sauté in pan drippings. Season with salt and add to the salad. Whisk together the remaining fruit vinegar, vegetable oil, mustard and salt and pepper to taste and drizzle over the salad. Top with the chicken livers and serve sprinkled with tarragon leaves.