Spring is in the air and what better way to celebrate than with a salad? Fried, warm, cold or in pâtés; I like my versatile chicken liver in all shapes and sizes. Usually I underestimate the richness of this lovely offal and put more on my plate I could ever consume in one sitting. The leftovers tend to be cling filmed and placed in the fridge where I would snack on a piece or two every few hours. Soy and honey is my favourite combination and literally goes with just about everything. When the livers are fried with this sauce it is truly magical and will spruce up any boring salad.
