First make the onion marmalade. Heat the olive oil in a heavy-based pan, add the onions, sugar, salt and pepper. Cover the pan and allow the onions to brown, slowly stirring from time to time with a wooden spoon. After 45 minutes, pour in the vinegar and continue to cook, stirring occasionally, until the marmalade becomes transparent. Allow to cool.
Trim the chicken livers and put aside. Combine the oranges in a bowl with the tarragon and pine kernels.
Arrange the salad leaves and cooled onion marmalade on six serving plates. Heat
Now arrange the chicken livers on the prepared salad plates and decorate with the oranges, tarragon and pine kernels to serve.
© 1988 Keith Floyd estate. All rights reserved.