• 225 g (8 oz.) of chicken or duck liver, trimmed
• 2 shallots, thinly sliced
• 30 ml (2 tbsp) of olive oil
• 45 ml (3 tbsp) of maple syrup
• 30 ml (2 tbsp) of cider vinegar
• Salt and freshly ground pepper
• 1 L (4 cups) of mesclun
• 125 ml (1/2 cup) of maple popcorn

1. In a large frying pan, "sauté" chicken livers and shallots in olive oil for about 3 minutes.
2. Deglaze with maple syrup and caramelize for 2 minutes. Remove from heat, add cider vinegar and stir well. Season with salt and pepper.
3. Divide mesclun among 4 plates, add maple chicken livers and sprinkle popcorn on top.

Preparation time:20 minutes
Cooking time:5 minutes
Servings:4 portions