Preparation time: 15 min, Cooking time: 8 min, Cals per serving: 506
1 - 2 tbsp balsamic vinegar
1 tsp Dijon mustard
5 tbsp olive oil
200 g (7 oz) streaky bacon lardons
2 x 225g tubs chicken livers, drained, trimmed and diced
1/2 curly endive
100 g (3 1/2 oz) rocket
1 bunch spring onions, sliced
1. To make the dressing, whisk together the vinegar, mustard, 4 tablespoons of the oil, and seasoning in a small bowl, then put to one side.
2. In a non-stick frying pan, fry the bacon until beginning to brown, stirring. Add the remaining oil and the chicken livers and stir-fry for 2 to 3 minutes until just pink in the centre. Season.
3. In a large bowl, toss the endive, rocket and spring onions with the dressing. Quickly combine the warm livers and bacon and serve at once.
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