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Jun 25, 2016,

Fish & Flesh

Blueberry & Chicken Liver Salad with Blueberry Vinaigrette

Print

This has always been a quintessential Sonoma dish to me, as we grow extraordinary blueberries and raise some of the world's finest pastured chicken. Add to this the Blueberry Vinegar that Kozlowski Farms of Forestville has made at times and enjoy it with one of our finely crafted cabernets and you have a delicious dish that is also deeply evocative of this place.

Fresh blueberries, from Sonoma Swamp Blues

• Serves 4
• 

Ingredients

1/3 cup olive oil, plus more for frying
3 to 4 tablespoons blueberry or black raspberry vinegar
1 teaspoon ground cloves
Pinch of sugar
Kosher salt
Black pepper in a mill
3/4 pound chicken livers
1/4 pound baby spinach
3 shallots, minced
1 cup fresh blueberries
4 soft-boiled and shelled or poached eggs, preferably small and from pastured chickens

Directions

1. In a small bowl, mix together the 1/3 cup olive oil, 2 tablespoons of the blueberry or black raspberry vinegar, 1/2 teaspoon of the cloves, and the pinch of sugar. Season with salt and pepper and set aside.

2. Rinse the livers in cool water, dry them, and trim them, removing fat and any dark spots. Set them aside.

3. Rinse the spinach in cool water, dry it in a lettuce spinner or on a tea towel, place it in a large bowl, add a generous pinch of salad and1 tablespoon of the remaining olive oil and toss gently. Set aside.

4. Cut each liver into 4 pieces and season with salt, pepper, and the remaining cloves.

5. Sauté the minced shallots in the remaining 2 tablespoons of olive oil until they are soft and transparent, about 5 minutes. Add the livers and sauté quickly, about 1 ½ minutes on each side. Remove the livers from the pan with a slotted spoon and put them in a small bowl.

6. Deglaze the pan with the remaining vinegar. Pour the liquid over the spinach, add the blueberries and toss thoroughly. Working quickly, divide the spinach and blueberries among individual plates, top with the chicken livers and drizzle with any dressing or pan drippings left behind.

7. Top each serving with an egg, season with salt and pepper, drizzle with vinaigrette, and enjoy right way.

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