Crispy Chicken Liver Salad with Spinach Leaves and Orange Slices

adapted from Ayelet Or, Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House

Liver:
1/2 c. matzah flour
salt
2 eggs, beaten
1 tablespoon mustard
1 c. matzah meal
2 lbs. cooked kosher chicken livers
Vegetable oil, for frying

Salad:
6 tablespoons red wine vinegar
1 lb baby spinach leaves
4 oranges, peeled, divided into slices and membranes removed
1 small Bermuda onion, sliced in thin rings
1/2 c. coarsely chopped walnuts
1/2 c. olive oil
Sea salt
3-4 tablespoons date honey

Prepare Liver: Mix together matzah flour  and a bit of salt in a small bowl.  In a separate bowl, combine eggs and mustard.  In a third bowl, place matzah meal.  Dredge chicken livers in matzah flour, then shake off the excess.  Dip coated livers in egg mixture, then in matzah meal.  In a medium frying pan, heat oil over medium-high heat.  Add chicken livers and fry on all sides until golden.  Remove from pan and transfer to a large mixing bowl.

Prepare salad: Drizzle a bit of vinegar on warm chicken livers.  Add spinach, oranges, onion and walnuts.  Season with oil, remaining vinegar, salt, date honey and mix gently.  Transfer to a large dish, drizzle with honey, and serve.