Spiced Chicken Livers with Goat Cheese Grits, Sweet Onion Vinaigrette, and Chicory | culture: the wo

Ingredients

• 1 tablespoon coriander seed
• 1 tablespoon fennel seed
• 1 teaspoon cumin seed
• 1 tablespoon smoked sweet paprika
• ½ teaspoon allspice
• 1 teaspoon chili flakes
• ½ teaspoon ground cinnamon
• 2 cloves garlic (finely chopped)
• 1 tablespoon Dijon mustard
• Leaves from 3 sprigs thyme
• ½ cup olive oil
• 8 ounces chicken livers (preferably cage free/pasture raised, large veins removed, soaked overnight in milk)
• 2 medium yellow onions (thinly sliced)
• 4 tablespoons olive oil
• 2 ounces sherry vinegar
• 1 teaspoon Dijon mustard
• 2 cups whole milk
• ½ cup uncooked stone-ground grits
• 6 ounces fresh chèvre
• 2 tablespoons unsalted butter
• Kosher salt (to taste)
• 1 head frisée (trimmed, cleaned, dark leaves discarded)
• 1 endive (trimmed and thinly sliced)
• ½ green apple (thinly sliced (wait until livers are cooking to do this, so the slices won’t brown))