1/3 pound fresh calves' liver, thinly sliced
1 cup milk or buttermilk
1 tablespoon olive oil
5 shallots, minced
salt and pepper, to taste
1 tablespoon balsamic vinegar
1/2 cup seedless red or green grapes, halved
Soak liver in buttermilk or milk overnight in a covered container in the refrigerator. When ready to cook, heat the oil in a skillet and then saute the shallots. Add the liver; sprinkle with salt and pepper. Fry for 2 or 3 minutes on each side; then add the vinegar and grapes. Cook for another 2 minutes. Makes 2 servings.