Heat 2 tablespoons of the oil in a frying pan. Fry the floured liver for 1–2 minutes on each side. Lift on to kitchen paper and keep warm.
Add 1 tablespoon of the oil to the pan and fry the potato slices, turning occasionally, for 4–5 minutes or until crisp and golden. Lift on to kitchen paper and keep warm with the liver.
Add 1 tablespoon of the oil to the pan and fry the bacon for 2–3 minutes before adding the shallots. Cook until soft and golden.
Mix together the raspberry vinegar, mustard and remaining oil.
Arrange the salad leaves on serving plates and pile on the potatoes, bacon and shallots. Slice the liver thinly before arranging on each salad, drizzle over the dressing and serve.