Sauteed Calfs Liver With Bacon and Radicchio

• 2 thick slices bacon (2 ounces), cut into 1-inch pieces
• 1 large onion, thinly sliced
• 1 to 2 tablespoons extra virgin olive oil, more as needed
• 1 small head radicchio, halved, cored and thinly sliced
• Kosher salt
• freshly ground black pepper
• 1 teaspoon honey
• 1/2 teaspoon red wine vinegar
• 1 1/2 pounds calfs liver, sliced 1/4-inch thick
• Chopped parsley, for garnish (optional)
• Cooked polenta, for serving (optional)

1. In a large skillet, saute bacon and onion until both are well browned and onions are tender, about 10 minutes.
2. If pan starts to dry out, add a tablespoon of olive oil.
3. Add radicchio and a large pinch of salt and pepper and continue to saute until radicchio is very tender, about 5 minutes longer.
4. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
5. Wipe out skillet and add a tablespoon of oil.
6. While it heats, season liver with salt and pepper.
7. Add liver to pan, in batches if necessary, and saute for about 2 minutes a side over high heat.
8. (Add more oil to pan between batches if necessary.)
9. Liver is done when it is golden on surface but still pink on inside.
10. As pieces cook, transfer them to serving platter on top of radicchio mixture.
11. Garnish with parsley and serve over polenta if desired.

bacon, onion, extra virgin olive oil, head radicchio, kosher salt, freshly ground black pepper, honey, red wine vinegar, calfs, parsley, polenta

Taken from cooking.nytimes.com/recipes/1012816 (may not work)