Chicken Liver Mousse & PARSLEY SALAD
Omit blackberries and their dressing. Mix 1 tbsp (15 mL) thinly sliced shallots and ½ tsp (2 mL) red wine vinegar. Let stand 15 minutes. Add ½ cup (125 mL) loosely packed small flatleaf parsley leaves, ½ tsp (2 mL) extra virgin olive oil, and salt and pepper to taste. Toss to coat. Place a little salad on top of each crostini.