New potato and chicken liver salad with glazed shallot
First, put a saucepan of water on a high heat and add in a good pinch of salt. Bring the water up to the boil, then add in the new potatoes. Boil for them 15-20 minutes until they are tender. While the potatoes are cooking, make the dressing.
Mix together the walnut oil or the extra-virgin olive oil, whichever you're using, the sherry vinegar, the Dijon mustard, and some salt and freshly ground black pepper to season. Once the potatoes are cooked, cut them in half or quarters while they are still hot and drizzle some of the dressing over the top and set them aside.
Next, get the glazed shallots on the go. Peel the shallots and cut them in quarters through the root. Place a frying pan or saute pan on a high heat and add in the 25g (1oz) butter and the extra-virgin olive oil. When the pan is hot and the butter is foaming, tip in the quartered shallots and the sugar. Cook, uncovered for 5-10 minutes until golden, then season with salt and freshly ground black pepper, add in the water, cover with a lid and cook for another 8-10 minutes until tender.
After this time, the liquid should have evaporated and you should be left with a lovely glaze surrounding the shallots. If there's still a bit of liquid left in the pan, remove the lid and cook the shallots, uncovered, for a minute or so, until the liquid is reduced. Scrape the quartered shallots out of the pan and place them in a small bowl and set them aside. Don't wash the pan.
To cook the chicken livers, place the unwashed pan back on the heat, allow it to get hot, then add in the 15g (½oz) of butter. Once the butter is foaming, add in the chicken livers, season with salt and freshly ground black pepper and cook over a high heat for a few minutes on either side until the livers are cooked to how you like them. Toss the cooked quartered shallots in with the livers for a few minutes, then turn off the heat.
Toss the salad leaves in the remaining dressing, then place the dressed leaves on your plates. Divide out the chicken livers and the shallots, then place the dressed, cooked new potatoes over the top or on the side. Serve straight away.