Hot Chicken Liver and Fennel Salad Recipe

Divide spinach between 4 salad plates.

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.

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.

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.

Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.