Herb Salad with Chicken Liver

===Ingredients===
* 3/4	pt	milk
*3/4	pt	chicken stock
*6	oz	Polenta, easy cook
*3	oz	butter
*4	x	5 oz Chicken livers
*3	tbl	balsamic vinegar
*6	x	Spring onions, finely chopped
*1	x	red onion, finely chopped
*12	x	Baby capers, rinsed
*4	x	Gherkins, sliced
*1	tsp	Finely chopped flat Italian parsley
*3	tsp	olive oil
*1	bn	Rocket
===Directions===
Heat the milk and stock in a large saucepan until boiling. <BR>
Turn the heat down a little and add the polenta in a steady stream, stirring constantly.<BR>
When it has all been added and starts to bubble turn the heat down and simmer for 3-4 minutes, being careful not to let it stick. <BR>
Turn off the heat, stir in 1oz of the butter and empty into an oiled flat heatproof dish. <BR>
Allow to stand for a few hours.<BR>
Using a round cutter, cut out shapes in the polenta then griddle under a heated grill. <BR>
Heat the remaining butter in a frying pan and saute the Chicken livers for about 4-5 minutes depending on how pink you like them.<BR>
Add 2tbsp of the balsamic vinegar at the end.<BR>
Put the olive oil and the balsamic vinegar in a bowl, mix well and season with salt and ground black pepper. <BR>
Add the spring onions, red onions, capers, gherkins and rocket and toss gently.<BR>
To serve, place the Chicken livers on the polenta rings with the herb salad on the size.
===Other Links===
==See also==
Category: Scottish Salads
Category: Scottish Meat Dishes
category: Scottish Recipes
Category:Italian parsley Recipes
Category:parsley Recipes
category:balsamic vinegar Recipes
category:chicken stock Recipes
category:pepper Recipes
category:red onion Recipes
category:olive oil Recipes
category:red onion Recipes
category:Chicken Recipes
category:capers Recipes
category:butter Recipes
category:Onion Recipes
category:salt Recipes
category:milk Recipes