Chicken Livers, Beetroot, Fennel & Orange Salad

Ingredients

• ¼ head of fennel3 x radishes
• Salad Leaves
• 2 tbsp x Apple Cider Vinegar
• Salt & Pepper
• 1 x sprig of mint

Method

1. Slice the fennel & radishes very finely using a knife or mandolin into iced water.
2. Wash your salad leaves & cut the beetroot into nice wedges. (You may want to wear gloves for this.)
3. Warm a pan over a medium to high heat.
4. Lightly oil & season the chicken livers then place in the pan.
5. Cook for two minutes then turn the livers, add the satsuma segments & mint to the pan.
6. Cook for 90 seconds then add the apple cider vinegar to deglaze& coat the livers and satsuma.
7. Dress your salad with the remaining olive oil and season with salt & paper.
8. Build the salad in a bowl layering the different ingredients.