Wash and spin the lettuce and spinach. Peel
and finely slice the apple; squeeze lemon
juice over it to prevent it browning. Peel
the onion and slice into rings.
Heat the butter in a pan and sauté the
chopped chicken livers, add the bacon and
leave to sizzle for 5 minutes, stirring all
the while.
Mix the oil and vinegar in a small bowl and
season to taste.
Arrange the greens on individual plates.
Arrange the apple, liver and bacon on the
greens; decorate with the walnuts and onions.
Dress.
