Warm Escarole and Chicken Liver Salad (Salade de Foies de Volailles)

Cookbook author Georgeanne Brennan and her husband were driving south from Paris, planning to stop over in Macon, in the Burgundy region, to meet friends. But they arrived far behind schedule, tired and very hungry. Their friends took them to a beautiful bistro, where they ordered a bottle of Macon blanc and the chicken liver salad. When their salads appeared, a bed of lovely pale escarole, each topped with 3 perfectly cooked chicken livers and a warm vinaigrette, they quickly forgot the trials of the drive.
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