Recipe courtesy of Stephen Kalt
Show: Chef Du Jour
Save Recipe Print
Total:
2 hr 30 min
Prep:
2 hr
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Gorgonzola dressing:
Polenta croutons:

Directions

In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.

Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.

Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.

Lay chicken livers on top of salad

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spinach, Pear and Chicken Salad

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Blue Cheese

Recipe courtesy of Michael Chiarello

Grilled Chicken Spinach Salad with Frico

Recipe courtesy of Food Network Kitchen

Cooked Spinach Salad with Soy and Sesame

Recipe courtesy of David Waltuck|Melicia Phillips

Chicken-Spinach Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories