Chef Hubert's Baby Spinach Salad with Confit Poultry Giblets

• 250 g baby spinach
• 350 g poultry giblets (cockscombs, livers, hearts, kidneys)
• 2 tablespoons chopped shallots
• 2 tablespoons pine nuts
• 4 tablespoons dry white wine
• 1 tablespoon balsamic vinegar
• 4 tablespoons olive oil
• Salt and freshly ground pepper

Difficulty: Easy

1. Trim the giblets and cut the livers and kidneys into pieces. Fry in a pan with a little oil over high heat, then reduce to gently confit. Reserve.
2. Combine shallots and wine in a small sauté pan; reduce over low heat until no liquid remains.
3. Toast pine nuts in a small pan and let cool.
4. Sort, rinse, and dry baby spinach leaves. Arrange in a star pattern on plates; season with salt and pepper.
5. In a bowl, mix reduced shallots, vinegar, and oil; emulsify with a fork for the dressing.
6. Divide hot confit giblets among plates. Sprinkle with pine nuts and drizzle dressing over spinach.
7. Serve immediately.

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