Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then dry. Cut each into two bite-size pieces of similar thickness. Set aside. Prepare dressing by measuring chutney into a small bowl. Remove any large pieces of chutney. Finely chop and return to the bowl. Whisk in balsamic, oil, sugar, salt and pepper. Set aside.
Place spinach in a large salad bowl. Thinly slice onion and separate into pieces as you add. Leaving peel on apple, slice into julienne strips and stir into salad. If making ahead, cover and refrigerate up to 2 hours.
Just before serving, heat oil in a wide frying pan over medium heat. Add livers and gently stir for about 4 minutes. Remove pan from heat. Whisk dressing and pour over livers in the pan. Stir gently 1 minute. Pour over the salad and toss to coat. Serve right away.
- Serves: 4
- Prep Time:
- Cook Time:
- 12 oz (345 g) chicken livers
- 2 tbsp (30 mL) mango chutney
- 2 tbsp (30 mL) balsamic vinegar
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) olive oil
- 1/2 tsp (2.5 mL) sugar
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 8 cups (2 L) spinach
- 1/2 red onion(s), thinly sliced
- 1 apple(s), julienned
- 1 tbsp (15 mL) vegetable oil