Wipe the livers with kitchen paper and coat with flour, shaking off excess.
Heat oil in a pan and fry ciabatta cubes until crisp and golden brown.
Melt butter in the same pan and fry bacon lardons until crisp, then set aside with the ciabatta.
Fry chicken livers in the remaining fat for 1.5 minutes on each side until cooked through.
Combine the livers with the bacon and ciabatta and season with salt and pepper.
Whisk olive oil, mustard, lemon juice, garlic, and honey together for the dressing.
Toss the mixed herbs in the dressing to coat the leaves.
Serve the dressed herbs on a plate topped with the livers, bacon, and croutons.