Wash and dry the salad leaves and tear them into bite-sized pieces. Whisk together the ingredients for the dressing. Toss the grated carrot and celeriac in approximately 3 tablespoons of dressing. Taste and season with salt and freshly ground pepper if necessary. Toss the salad leaves in a little more of the dressing – just enough to make the leaves glisten.
Melt the butter in a sauté pan, season the livers and cook over a gentle heat. While the livers are cooking, arrange 3 leaves of chicory in a star shape on each plate. Put a mound of salad leaves in the centre with some celeriac and carrot on top. Finally, cut the livers in half and while still warm arrange 3 pieces on each salad. Sprinkle with chopped chives and serve immediately.