Salade de mesclun aux foies de volaille

Name: Salade de mesclun aux foies de volaille (Mesclun salad with chicken or duck livers)
Cuisine: French
Ingredients: salt and ground black pepper; 4 chicken or duck livers; 4 chicken or duck livers; 100 g/4 oz fresh mesclun salad (mixture of young salad leaves); 100 g/4 oz fresh mesclun salad (mixture of young salad leaves); 1–2 teaspoons each finely chopped flat-leafed parsley, basil and tarragon; 2 tablespoons red wine vinegar; 6 tablespoons extra-virgin olive oil; 2 tablespoons olive oil; 2 cèpes (or porcini or other wild mushroom), sliced; 2 cèpes (or porcini or other wild mushroom), sliced; 2 cèpes (or porcini or other wild mushroom), sliced; salt and ground black pepper; 1–2 teaspoons each finely chopped flat-leafed parsley, basil and tarragon; 1–2 teaspoons each finely chopped flat-leafed parsley, basil and tarragon; 1 small clove garlic, finely chopped; 1–3 drops Worcestershire sauce