adapted from Ayelet Or, Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House
1/2 c. matzah flour
2 eggs, beaten
1 tablespoon mustard
1 c. matzah meal
2 lbs. cooked kosher chicken livers
Vegetable oil, for frying
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
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.