Recipe - Chicken Livers On Spinach Salad With Gorgonzola Dressing

4 tablespoon Virgin olive oil
1 pound Chicken livers; rinsed and
dried
One half cup Allpurpose flour; seasoned
with
Salt; to taste and
Freshlyground black pepper;
to taste
2 lg Leeks; much of green
; included, rinsed,
; and
; cut in 2"
; batonettes
One half pound Dried apricots
1 cup Balsamic vinegar
3 tablespoon Butter
2 cup Curly endive; washed, spun
dry

In a 12 to 14inch sauté pan, heat oil until smoking. Dredge the
chicken livers in the seasoned flour and shake excess flour off.
Sauté chicken livers until crisp and goldenbrown, about 8 to 10
minutes, and remove to plate. Add leeks and apricots to pan and cook
until leeks are softened, about 8 to 10 minutes. Add chicken livers
back to pan, add vinegar and butter and cook until liquid is reduced
by half. Add endive to pan. Toss to coat and serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
(Show # MB5729)

Per serving: 570 Calories (kcal); 27g Total Fat; (41% calories from
fat); 25g Protein; 62g Carbohydrate; 522mg Cholesterol; 199mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 One half Vegetable; 2 1/2
Fruit; 4 One half Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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