This has become one of my favorite meals; until I found this recipe I really only liked chicken livers in pate form. Serve with a warmed, buttered baguette for a delicious, and easy to prepare dish. The recipe is for two adults, so you may have to increase proportionally for a larger number.

2 T olive oil
10 oz chicken livers
8 c arugula, washed and dried
1 T sherry vinegar (or balsamic)
1 T maple syrup
1/2 t salt

1. Heat the oil in a large skillet and cook the livers for about 7 minutes, turning the livers about in the pan and pressing down on them regularly to ensure that they’re all cooking evenly.

2. While they are cooking, arrange the arugula on two plates.

3. Once the livers are cooked to your liking (I like them still a little pink inside), take the pan off the heat and quickly add the vinegar and maple syrup. Stir everything about, then divide the sauced livers between the plates with the juices from the pan. Sprinkle the salt over and serve warm.