Warm salad with fennel and chicken liver

Ingredients:

1 head of fennel

50 g butter
Which oil to choose? we'll show

2 Art. l. olive oil

1 clove of garlic

400 g chicken livers

100 ml chicken broth

1 h. l. small capers

1 h. l. dried oregano

large bunch of spinach

Spinach wash, dry, remove stems, leaves arrange on plates.

Chop fennel. Preheat a frying pan in half butter, add the fennel and fry 2 min., Then pass on to the plate. In the same pan, put the remaining oil and crushed garlic in 30 seconds. put the liver.

Cooking for 2 min. on each side, adding fennel, broth, capers, spices, salt. Cook 2 min., And then expand the contents of the pan to a plate of spinach. Serve immediately.