Florentine Style Chicken Livers
Preparation Instructions3 oz. Fresh baby spinach leaves and mixed baby greens
5 tablespoons olive oil
1 tablespoon butter
8 oz. chicken livers, trimmed and thinly sliced
3 tablespoons CGT Late Harvest Riesling
3 oz. fresh Parmesan cheese, shaved into curls
Salt and pepper
Wash and dry the greens and tear the leaves into a serving bowl and season with salt and pepper.
Heat 2 tablespoons of the oil with the butter in a large heavy frying pan. When foaming, add the livers, and toss over medium to high heat for 5 minutes or until the livers are browned on the outside but still barely pink in the center. Be careful not to overcook.
Remove the livers from the pan with a slotted spoon and drain on paper towels, then place on top of greens. Return the pan to medium heat, add the remaining oil and the wine and stir until sizzling.
Pour hot dressing over the greens and livers and toss to coat. Sprinkle with Parmesan shavings. Serve immediately.