Chicken Liver Salad - cooking recipe

Ingredients

red leaf lettuce
1 lb chicken liver, washed, membranes removed and halved
2 tablespoons grapeseed oil
1 1/2 cups white grapes (6 ounces)
1 tablespoon balsamic vinegar (sherry vinegar may be substituted)
salt and pepper
1/4 cup pine nuts, toasted

Preparation

Line 4 plates with the red leaf lettuce.
Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
Sprinkle 1 tablespoon of toasted pine nuts over the salad.
To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.