Hot Chicken Liver And Fennel Salad

• 4 cups spinach, rinsed and chopped
• 1 bulb fennel - trimmed, quartered and sliced
• 2 tablespoons butter
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 pound chicken livers, trimmed and sliced
• 1/2 cup chicken broth
• 1 teaspoon capers, chopped
• 4 anchovy filets, rinsed and chopped
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Divide spinach between 4 salad plates.
2. In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
3. In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
4. Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

spinach, butter, olive oil, garlic, chicken livers, chicken broth, capers, anchovy filets, sage, salt, ground black pepper

Taken from www.allrecipes.com/recipe/18214/hot-chicken-liver-and-fennel-salad/ (may not work)