I rinsed the livers under cold water and removed any little bits of fat and connective tissue. I seasoned them with salt and pepper and soaked them in buttermilk for about an hour. Then I dredged them in corn meal and fried them in pork fat. I drained them on paper towels and seasoned with kosher salt.
I made the salad by seasoning diced white peaches and sweet corn with olive oil, salt, pepper, cumin and paprika. I sauteed them just til the peaches started to give off some of their juices. I didn't want them to become completely mushy. I allowed the salad to cool before plating and finishing with some lemon verbena from my garden.
The gastrique was made by reducing sherry vinegar and some sugar to a thick syrup. I allowed it to cool
Hormone-free Pastured Chicken Liver - Meadow Run Farm
Sustainably-raised White Peaches - Three Springs Fruit Farm
Organic Japanese Sweet Corn - Culton Organics
Organic Lemon Verbena - My Garden
Organic Corn Meal - Bob's Red Mill