INGREDIENTS

INSTRUCTIONS

Slice the bacon into 2.5cm lardons, 5mm thick. Fry the bacon in half of the
oil over a high flame until crispy, then remove from the frying pan with a
slotted spoon and drain on kitchen paper. Slice the field mushrooms into
1cm thick pieces and fry them lightly in the fat left in the pan for about
2 minutes. Remove from the pan and keep warm. These will be added to the
pan when the livers are 'halfway done'.
Trim the chicken livers to clean them (if fresh livers are not available,
then frozen ones will do but ensure that they are washed and drained dry -
patting dry with tea towels is ideal). The best results are obtained if the
livers are left whole and they are cooked in a hot temperature. Heat the
remaining oil in the frying pan and, when smoking hot, fry the livers.
When the livers have been cooking for about 2 minutes or so each side
(depending on size), add the bacon lardons and the warm mushroom slices.
Shake a generous splash of mustard vinaigrette into the pan to deglaze it,
then remove it from the heat. If your pan is small, you may have to cook
the livers in two batches. Poach the eggs in just-boiling water with a dash
of vinegar, no salt.
Divide the salad leaves between the serving plates. Spoon some livers,
bacon and mushrooms over the leaves. Sprinkle the warm mustard dressing
evenly over the salad. Using a slotted spoon, place a hot poached egg on
top of each salad pile. Add some chopped parsley and serve immediately.
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