Trim the giblets carefully, removing the gall bladder. Melt the butter in a skillet over medium heat. Season the giblets with salt and pepper, then sear until pink in the center. Deglaze with blueberry vinegar and simmer a few minutes. Sprinkle with caster sugar; cook 2 minutes more. Set aside.
Wash, spin-dry, and tear the Batavia lettuce; reserve. Shell fresh peas; boil 7 minutes. Drain, shock in ice water, reserve. Shell mini gourmet peas; boil 6 minutes. Drain, cool, reserve. Trim green beans; cook al dente 4-8 minutes. Drain, cool, reserve. Shell fava beans; blanch 8 minutes. Drain, cool, slip off skins, reserve.
Trim and thinly slice pink radishes; reserve.
Plating: Divide lettuce and confit giblets among four large plates, alternating with vegetables. Garnish with radish slices.
For vinaigrette, whisk mustard, blueberry vinegar, salt, and pepper in a bowl. Gradually emulsify in grapeseed oil.
Drizzle vinaigrette over salad; serve remainder in a sauceboat. Garnish with chervil sprigs or flat-leaf parsley.
Expert Tip: Choose pale chicken or rabbit livers. Source giblets from trusted poultry suppliers for peak quality.
Joëlle's Note: Keep giblets pink and fresh—this is a spring salad. In winter, swap in carrots, endives, or turnips.
Source: Hubert's Favorite Recipes.
