Name: Chicken Liver Toasts with Date Jam and Herb Salad
Yield: 6 Servings
Ingredients: ½ lb. chicken livers, excess fat removed; 2 cups whole milk; 2 Tbsp. unsalted butter, divided; ½ medium onion, thinly sliced; 1 tsp. fresh thyme leaves; Kosher salt; 2 Tbsp. dry red wine; 1 Tbsp. bourbon; ½ cup heavy cream; ½ lb. Medjool dates, pitted, chopped (about 1⅓ cups); 2 Tbsp. Sherry vinegar or red wine vinegar; 2 Tbsp. sugar; 4 cups mixed tender herbs and lettuce (such as dill, tarragon, fennel fronds, chives, arugula, and/or frisée), torn into bite-size pieces; 2 tsp. fresh lemon juice; Kosher salt; 6 slices country-style white bread, toasted

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Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture.

Recipe notes