3 small ready-cooked fresh beetroot, cut into wedges
1 red onion, sliced
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Cook the bacon under a preheated hot grill for 6–8 minutes until crisp.
Meanwhile, heat 1 tablespoon of the oil in a frying pan, add the bread and cook for 3–4 minutes, turning frequently, until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
Heat another tablespoon of the oil in the pan and cook the chicken livers for 2–3 minutes on each side, until golden brown but still slightly pink in the middle. Leave to cool slightly, then cut into bite-sized pieces.
Toss together the watercress, lamb's lettuce, beetroot and onion in a serving bowl, then add the chicken livers and croûtons. Top with the bacon.
Whisk together the remaining oil, vinegar, mustard and honey in a small bowl and drizzle over the salad to serve.