The nectarines add a delicious sweetness which sits beautifully against the red wine and balsamic reduction.
And the chicken livers, well, they’re just one of my favourite things. Take that, Maria von Trapp!
Serves 4 as a starter or 2 as a light meal.
1 teaspoon butter
1 tablespoon olive oil
200g chicken livers
2 cloves garlic
1 sprig of nice green rosemary
sea salt and freshly ground black pepper
3 tablespoons red wine
1 tablespoon balsamic vinegar
8 nasturtium flowers
mixed lettuces and leaves — as much you like
Clean the chicken livers, trimming out any “green bits” and any fat or veins. Set aside.
Cut the nectarines in half and de-stone them. Cut the halves into four — so you have eight segments from each nectarine. Set aside.
Peel and finely chop the garlic. De-stem the rosemary and chop it finely. Mix the garlic and the rosemary together and set aside.
Wash, dry and arrange the lettuce and mixed leaves you have chosen onto plates.
Heat the butter and olive oil in a heavy based frying pan. Add the nectarines and sauté gently until slightly coloured and softened — about 3 minutes. Scoop out with a slotted spoon and set aside.
Add a splash more olive oil to the pan if it looks a bit dry. Heat again for a few seconds. Add the garlic and rosemary mixture and sauté gently. Add the chicken livers and cook for about 5 minutes until browned on the outside, but still nice and pink on the inside. (Do cook them through, if that’s how you like them!)
Pop the nectarines back in to the pan for a few seconds to heat through, then scoop them and the livers out with a slotted spoon and divide them equally between the plated salads.
Pour the red wine and balsamic vinegar into the frying pan with the residual oil and butter, season with some salt and pepper and bubble up quickly. Pour the warm dressing evenly over the plated salads and then decorate with the beautiful nasturtiums…
Serve with some crusty bread for wiping up.