Review of last recipe - I guess I had hope that the salad could be a new addition to my repertoire due to the yogurt dressing, but I didn't like the dressing, I usually like my spinach based salads with either a vinaigrette or poppy seed type dressing, and I'm not a big fan of canned tuna, so I guess the chance really was slim.

TODAY'S RECIPE - CHICKEN LIVER AND GOAT CHEESE SALAD
This recipe was clipped out of The Boston Globe and is credited to chef Terence Janericco, who has written a couple of cookbooks and has taught cooking (and continues to do so) for the past 30 years in Boston and in Maine.

Serves 6

1 cup shredded arugula
2 cups shredded romaine
6 slices montrachet or other goat cheese
2 tbsp olive oil
6 whole chicken livers
3 tbsp walnut, hazelnut or olive oil
3 tbsp raspberry vinegar
1/4 tsp salt
pinch of pepper
2 tbsp minced fresh savory or rosemary (optional)

In a bowl, combine the romaine and arugula.  Arrange on six salad plates.  Roll the slices of cheese in olive oil, put in a pie plate and bake at 350 degrees for about 4 minutes (do not let it melt!). 

In the meantime, in a small skillet, saute the chicken livers in the walnut oil until brown, but still pink on the inside.  Remove the livers to a board.  Add the raspberry vinegar to the skillet and bring to a boil, scraping up the brown bits.  Season the sauce with salt and pepper. 

Cut the livers into neat, thin slices.  Arrange the cheese on the plate and sprinkle with the savory. 

Nutritional information:  calories 700, protein 25g, fat 60g, carbohydrates 15g, sodium 130mg