Preparation time: 15 minutes
Cooking time: 10 minutes
 

1. Trim the chicken livers, removing the sinews.
2. Lightly toast the bread slices to make the croutons.
3. On each crouton, place a small slice of blue cheese, place in the oven to melt the cheese.
4. Sauté the chicken livers in a little butter, keeping them slightly pink; deglaze with wine vinegar.
5. Dress the salad with oil, salt and pepper.
6. Top the salad with the chicken livers and croutons.