Grilled Calf Liver Kabobs With Wilted Spinach Salad

I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the kabobs

• 1 1⁄2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
•  salt and pepper
• 12  slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
• 24  cherry tomatoes
• 2  onions, quartered then cut in half crosswise
• 8  bamboo skewers, soaked in water for at least 10 minutes

• For the spinach salad

• 2  tablespoons bacon drippings
• 1  tablespoon shallots or 1  tablespoon green onion, chopped
• 1  teaspoon Dijon mustard
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons  vegetable oil
• 1 (10 ounce) bag  Baby Spinach, cleaned and torn in large pieces
•  salt and pepper

Directions

1. For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
2. Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
3. Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
4. Keep warm while preparing the salad.
5. For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
6. Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
7. Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
8. Season with salt and pepper, arrange on serving plates.
9. Top each salad with 2 kabobs.
10. Serve with crusty garlic bread.