Spinach and chicken liver salad

Chicken livers and spinach with a balsamic vinaigrette make a mellow-tasting salad. But it is a salad capable of variation: curly endive or escarole can replace spinach; grilled bits of bacon or lardons or slices of chorizo can replace the chicken livers with the oil from cooking them used in the dressing. Poached or chopped hard-boiled eggs are a good addition to any version.