- In a skillet, brown the bacon. Add the shallot and sauté for 2 minutes. Set aside.
- In another skillet, melt the butter and fry the livers for about 4 minutes, until medium-well. Season with salt and pepper. Deglaze with the vinegar. Add the oil and simmer for 30 seconds to allow for an emulsion.
- Add the bacon and remaining ingredients except for the spinach. Place the spinach on plates.
- Add on the warm mixture. Serve immediately.