3 slices bacon, chopped

1 shallot, chopped

1 tablespoon (15 ml) butter

11 oz (330 g) chicken livers, trimmed

Salt and pepper

3 tablespoons (45 ml) red wine vinegar

• 1/4 cup (60 ml) walnut oil or
• 1/4 cup (60 ml) olive oil

In a skillet, brown the bacon. Add the shallot and sauté for 2 minutes. Set aside.

In another skillet, melt the butter and fry the livers for about 4 minutes, until medium-well. Season with salt and pepper. Deglaze with the vinegar. Add the oil and simmer for 30 seconds to allow for an emulsion.

Add the bacon and remaining ingredients except for the spinach. Place the spinach on plates.

Add on the warm mixture. Serve immediately.

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