Chicken Livers and Dandelion Salad
Ingredients
- 4 c. tender dandelion greens
- 4 pasture-fed chicken livers
- 4 T. butter
- 2 onions, thinly sliced
- Celtic sea salt
- pepper
- 2 T. balsamic vinegar
Cooking Instructions
1. Wash dandelion leaves, put in salad spinner and arrange on serving plate.
2. Cut each liver into 4 pieces.
3. In a pan, heat butter and cook onions until tender. Ad livers and saute rapidly until done. Season with salt and pepper.
4. Arrange livers on dandelion leaves.
5. Deglaze pan with balsamic vinegar and pour sauce over overs. Serves 4.
