Chicken Livers with Spinach and Fennel

Divide spinach between 4 salad plates.

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

In same frying pan, 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 centre.

Return fennel to frying pan. 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.