Liver with Caramelized Onion and Pecans

• 1/4 cup chopped pecans
• 3 tablespoons butter
• 1 large onion, thinly sliced
• 1/4 teaspoon ground cloves
• 4 thin slices calf's or beef liver (about 1/2 pound total)
• 1/4 cup balsamic vinegar

1. Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes.
2. Transfer nuts to small bowl.
3. Melt 1 1/2 tablespoons butter in same skillet over medium heat.
4. Add onion and saute until golden brown, about 10 minutes.
5. Add half of cloves and saute 1 minute longer.
6. Season to taste with salt and pepper.
7. Using slotted spoon, transfer onion to plate.
8. Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat.
9. Sprinkle liver with remaining cloves, salt and pepper.
10. Add liver to skillet and saute until brown on outside but still pink in center, about 2 minutes per side.
11. Transfer liver to plates.
12. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute.
13. Spoon onion mixture atop liver and serve.

pecans, butter, onion, ground cloves, thin slices calfs, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/liver-with-caramelized-onion-and-pecans-3158 (may not work)