Method

• 1.
  Place the flour and thyme in a plastic bag and season with salt and black pepper. Add the livers to the bag, then shake to coat well in the flour mixture.
• 2.
  Heat 2 tablespoons oil in a frypan over medium-high heat. Shake excess flour from livers, then cook for 1 minute each side or until browned and starting to crisp on the outside, but still pink in the centre. Remove from pan and set aside.
• 3.
  Reduce heat to medium-low, then add 2 tablespoons balsamic vinegar to the pan, carefully swirling the pan to combine with the pan juices. Gradually add butter, swirling the pan until butter melts and sauce thickens. Set aside.
• 4.
  Combine tomato, onion and parsley in a bowl and season. Whisk together remaining 1 tablespoon each of oil and vinegar, season, then toss with the salad.

• 5.
  Divide toasted sourdough among 4 plates. Lightly squash the livers into the sourdough with a fork, drizzle with sauce, top with salad and serve.