Instructions: In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season chicken livers liberally with salt and pepper. Dredge lightly in flour and shake off excess. Add chicken livers to pan and cook 4 to 5 minutes. Turn over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen livers. Reduce liquid in the pan and set aside.

Meanwhile, toss grapefruit segments and zest into bowl. Add spinach and extra-virgin olive oil and season with salt. Divide spinach and grapefruit evenly among 4 plates. Top with chicken livers and serve.

This recipe yields 4 antipasto servings.

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