Chicken Liver Salad With Walnut Vinaigrette(Makes 8 Servings) - cooking recipe

Ingredients

1/2 c. plus 2 Tbsp. walnut oil
3 Tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/2 stick unsalted butter
1 lb. chicken livers, rinsed, trimmed and halved
10 c. mixed baby greens
3 bunches arugula, trimmed, torn into bite-size pieces
1/2 c. chopped, toasted walnuts

Preparation

Whisk vinegar and lemon juice in small bowl.
Season with salt and pepper.
Melt butter in large heavy skillet over medium heat. Add liver and saute just until cooked through, approximately 6 minutes.
Season with salt and pepper.
Toss greens and arugula in bowl with enough vinaigrette to season.
Top with warm chicken livers.
Sprinkle with nuts.