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In a bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Add the chicken livers, tossing to coat. Let them marinate for 15-20 minutes.
Cook the Chicken Livers:
Heat a skillet over medium-high heat. Add the marinated chicken livers and cook for 3-4 minutes per side until browned and fully cooked. Remove from heat and set aside to cool slightly.
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Salad:
In a large salad bowl, combine the spinach, red onion, cherry tomatoes, and toasted nuts. Toss with half of the dressing.
Top with the cooked chicken livers and sprinkle with feta cheese, if using. Drizzle the remaining dressing over the salad.
Serve:
Serve immediately as a standalone dish or alongside crusty bread for a complete meal.
Serving and Storage Tips:
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