Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      pound         chicken livers -- rinsed and dried
     1/2  cup           all-purpose flour -- seasoned with
                        salt -- to taste and
                        freshly-ground black pepper -- to taste
   2      large         leeks -- much of green
                        -- included, rinsed,
                        -- and
                        -- cut in 2"
                        -- batonettes
     1/2  pound         dried apricots
   1      cup           balsamic vinegar
   3      tablespoons   butter
   2      cups          curly endive -- washed, spun dry

Preparation:

In a 12- to 14-inch sauté pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Sauté chicken livers until crisp and golden-brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5729)