Ingredients for 4 servings:
1 tablespoon olive oil
4 fresh chicken or 2 duck livers, sliced
1/2 breast smoked magret of duck, sliced thin
1/3 cup (1 ounce) walnut pieces, toasted in a 350 degree oven
1/2 teaspoon Dijon mustard
3 tablespoons walnut oil
2 tablespoons fruity olive oil
2 tablespoons Chateau Sannat vinegar
1/4 teaspoon kosher salt
freshly ground black pepper
4 generous cups mixed greens
Heat the olive oil in a skillet large enough to hold all the liver slices in a single layer. Saute them briefly over high heat to sear them on the outside but leave them tender inside.
Lift them to a plate to cool to room temperature. Lightly salt and pepper them.
Combine the vinaigrette ingredients in bowl and whisk until well blended. Taste and adjust seasonings as desired.
Rinse and spin dry the greens. Place them in a salad bowl. Spoon on dressing by the tablespoon, tossing each time, to avoid adding more than is needed to lightly coat the leaves.
Distribute the dressed greens among the salad plates. Sprinkle each salad with toasted walnut pieces. Lay 2 thin slices of duck breast on top of each serving. Arrange 4 liver slices around the outside of the salad at the four cardinal points.
Serve with generous twists of black pepper.