Hot Chicken Liver and Fennel Salad

4 cups spinach, rinsed and chopped

1 bulb fennel - trimmed, quartered and sliced

2 tablespoons butter

¼ cup olive oil

2 cloves garlic, minced

1 pound chicken livers, trimmed and sliced

½ cup chicken broth

1 teaspoon capers, chopped

4 anchovy filets, rinsed and chopped

1 teaspoon dried sage

½ teaspoon salt

¼ teaspoon ground black pepper

Divide spinach between 4 salad plates.

In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.

In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.

Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.

Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.