Asian Spicy Crunch Salad

8 Tbsp unsalted butter, divided

1 cup sliced shallots (about 3 large)

1 pound organic chicken livers, tough membranes removed and patted dry

1/2 tsp finely ground sea salt

1/4 tsp black pepper

3 sprigs fresh thyme

1/2 cup red wine

Heat a large skillet over medium heat. Melt 2 Tbsp of the butter and add the shallots.

Sautee the shallots for 5 minutes, or until golden brown and softened, stirring often.

Move the shallots to the perimeter of the pan and add the livers to the center. Cook 3 minutes per side, and sprinkle with the salt and pepper.

Add the sherry and thyme, turn the heat to medium-high, and bring to a simmer.

Cook until the liquid is almost gone, about 5 minutes.

Remove the thyme sprigs and transfer the liver mixture to a food processor. Turn it on and add the remaining butter 1 tablespoon at a time. Process until very smooth. Chill before serving.