Duck Liver Salad With A Sherry Vinegar Dressing

200 g Fresh duck or chicken livers
2 tb Butter
2 tb Toasted hazelnuts; coarsely crushed
1 tb Capers
Sherry vinegar
1 Handful croutons
1 pk Chives
2 Portions picked and washed salad leaves

Pick over the livers and then fry them in the butter. Add the hazelnuts and capers and when sizzling, add a splash of vinegar and then the croutons.

Put the salad on two plates and then garnish with the liver mixture and snipped chives.

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