Grilled Calf Liver Kabobs With Wilted Spinach Salad - cooking recipe

Ingredients

For the kabobs
1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
salt and pepper
12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
24 cherry tomatoes
2 onions, quartered then cut in half crosswise
8 bamboo skewers, soaked in water for at least 10 minutes
For the spinach salad
2 tablespoons bacon drippings
1 tablespoon shallots or 1 tablespoon green onion, chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
salt and pepper

Preparation

For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
Keep warm while preparing the salad.
For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
Season with salt and pepper, arrange on serving plates.
Top each salad with 2 kabobs.
Serve with crusty garlic bread.