Green salad with chicken livers

1. Drain chicken livers and pat dry. In a medium frying pan mix cream, mustard, salt, and pepper.
2. Bring to a boil over medium-high heat, stirring until cream is reduced by about a third.
3. Mixi in livers, stirring gently to coat with cream.
4. Reducei heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers.
5. Remove from heat and let stand until livers are barely warm.
6. In a large bowl combine greens.
7. Mix lightly with dressing.
8. Divide greens among 4 salad plates.
9. Sprinkle each serving with a fourth of the egg and a fourth of the walnuts.
10. Cut chicken livers into ¼ inch slices; arrange overlapping slices beside each serving of salad.
11. Serve at once.
12. Walnuti oil dressing: in a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper.
13. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined.