Warm Artichoke and Chicken Liver Salad

• 2 bacon slices, chopped
• 1/2 cup finely chopped shallots
• 1/4 cup chicken stock or canned low-salt chicken broth
• 2 tablespoons Madeira
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• 1 tablespoon chopped fresh tarragon
• 1 8-ounce package frozen artichoke hearts, thawed
• 12 ounces chicken livers, cut into 2 pieces
• 8 cups mixed baby greens

1. Saute chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes.
2. Add chicken stock and Madeira, then vinegar to skillet.
3. Boil liquid until reduced to 2/3 cup, about 4 minutes.
4. Remove from heat.
5. Whisk in 2 tablespoons olive oil and tarragon.
6. Heat 1 tablespoon olive oil in another large skillet over medium-high heat.
7. Add artichoke hearts and saute until golden, about 5 minutes.
8. Transfer artichoke hearts to plate.
9. Add remaining 2 tablespoons olive oil to skillet.
10. Add chicken livers and saute until brown outside and just pink inside, about 3 1/2 minutes.
11. Remove skillet from heat.
12. Season to taste with salt and pepper.
13. Place greens in large bowl.
14. Toss with enough dressing to coat.
15. Divide greens among 4 plates.
16. Top with chicken livers and artichokes.
17. Serve warm.

bacon, shallots, chicken stock, madeira, balsamic vinegar, olive oil, tarragon, chicken livers, mixed baby greens

Taken from www.epicurious.com/recipes/food/views/warm-artichoke-and-chicken-liver-salad-5314 (may not work)