Ingredients

• 200g/7oz chicken livers
• trimmed
• 2 tbsp plain flour
• 1 tbsp olive oil
• 50g/1¾oz ciabatta
• cut into cubes
• 25g/1oz unsalted butter
• 50g/1¾oz bacon lardons
• salt and freshly ground black pepper
• handful mixed herbs
• such as parsley
• chives
• basil
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• ½ lemon
• juice only
• 1 garlic clove
• crushed
• 1 tsp clear honey
• salt and freshly ground black pepper

Directions

• For the chicken livers
• wipe the livers with kitchen paper
• then coat them with the flour and shake off any excess.
• For the ciabatta cubes
• heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Set aside in a bowl.
• In the same pan
• melt the butter and fry the bacon lardons until crisp and golden-brown. Remove the bacon from the pan and transfer it to the bowl
• leaving the remaining fat in the pan.
• Add the chicken livers to the pan and fry for 1½ minutes on each side
• or until golden-brown and completely cooked through. Add the livers to the bowl with the ciabatta cubes and bacon
• season with salt and freshly ground black pepper and mix well.
• For the dressing
• place the oil and mustard into a bowl and whisk together until thickened. Add the lemon juice
• garlic and honey. Season
• to taste
• with salt and freshly ground black pepper and mix well.
• Add the herbs to the bowl with the dressing and stir well to coat the leaves.
• To serve
• place the dressed herbs onto a plate with the chicken livers
• bacon and ciabatta cubes on top.