Chicken Liver Pate with Tarragon & Pears

Crisp leaves, and sweet, succulent pears marinated in a tarragon and nut oil dressing transform a rustic paté into a sophisticated starter. Sometimes we sprinkle a tablespoon of pomegranate seeds or toasted pine nuts over the salad, or just serve the paté itself on crackers or whole grain challah. By replacing the schmaltz (chicken fat) or margarine used in traditional “gehakte leber” (chopped liver) with heart-healthy olive oil, and caramelising the onions, we’ve reduced the saturated fat