Instructions

1. Lightly salt and pepper the chicken livers; toss in a bowl of flour until fully coated; shake off excess flour
2. Place chicken livers into deep fryer and cook until coating is crispy
3. Remove from deep fryer and place on a paper towel to absorb excess oils
4. In a hot pan, add balsamic vinegar, veal stock, and chopped shallots; reduce
5. Add halved heirloom tomatoes to pan after reducing a bit, to lightly glaze them
6. Plate tomatoes and add chicken livers; garnish & serve