Grilled Calf Liver Kabobs With Wilted Spinach Salad

• For the kabobs
• 1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
• salt and pepper
• 12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
• 24 cherry tomatoes
• 2 onions, quartered then cut in half crosswise
• 8 bamboo skewers, soaked in water for at least 10 minutes
• For the spinach salad
• 2 tablespoons bacon drippings
• 1 tablespoon shallots or 1 tablespoon green onion, chopped
• 1 teaspoon Dijon mustard
• 1/4 cup balsamic vinegar
• 2 tablespoons vegetable oil
• 1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
• salt and pepper

1. For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
2. Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
3. Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
4. Keep warm while preparing the salad.
5. For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
6. Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
7. Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
8. Season with salt and pepper, arrange on serving plates.
9. Top each salad with 2 kabobs.
10. Serve with crusty garlic bread.

salt, bacon, tomatoes, onions, bamboo skewers, salad, bacon, shallots, mustard, balsamic vinegar, vegetable oil, salt

Taken from www.food.com/recipe/grilled-calf-liver-kabobs-with-wilted-spinach-salad-65424 (may not work)