William and both love chicken livers....I can remeber my mother making them and I was the only one who would eat them with her. She was making calves liver but you can't get that here.
I started by slicing up some onions and peppers and sauted them in olive oil until they started to color. I then added the livers and cooked them ever so long...you don't really want to over cook liver...pink is good.
I like warm things over mixed greens sometimes....I let it cool off a little bit while I made the dressing.
Here's my standard salad dressing:
olive oil
balsamico vinegar
maple syrup
spicy mustard
a small glove of crushed garlic
salt and pepper
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