WARM CHICKEN LIVER and JULIENNE VEGETABLE SALAD

This recipe requires advanced planning but the extra preparation time is worth the effort! Make sure all the individual components are prepped before you begin the final assembly. This should be served immediately to receive the full effect of the seasonings, crisp vegetables, and warm chicken livers.

2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne

Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.