Chicken Livers with Leeks, Balsamic Vinegar and Dried Aprico

4 tb Virgin olive oil
1 lb Chicken livers; rinsed and dried
1/2 c All-purpose flour; seasoned with
Salt; to taste and
Freshly-ground black pepper; to taste
2 lg Leeks; much of green included, rinsed, and cut in 2" batonettes
1/2 lb Dried apricots
1 c Balsamic vinegar
3 tb Butter
2 c Curly endive; washed, spun dry

In a 12- to 14-inch sauté pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Sauté chicken livers until crisp and golden-brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.

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