Warm Chicken Liver and Orange Salad

Peel the oranges and remove the white pith. Segment them and cut each segment into 2–3 pieces.

Squeeze about 2 tablespoons of lemon juice and whisk it together with the olive oil.

Dice the bacon into small pieces. In a skillet, melt the butter and fry the bacon until golden and crisp. Transfer to a plate.

Cut the chicken liver into bite-sized pieces, season with salt and pepper. Sear in the same skillet for 7–10 minutes until cooked through.

In a salad bowl, arrange the salad greens and oranges. Add the hot liver and crispy bacon.

Drizzle the salad with the lemon-olive oil dressing and toss gently.