Prepare the chicken livers by removing sinew and cutting large ones in half.
Arrange mixed salad leaves over the base of a large serving plate.
Remove crusts from bread and cut into 1cm cubes for croutons.
Fry bread cubes in clarified butter for 5 minutes until golden-brown and drain on paper.
Season livers and fry in clarified butter for 2 minutes per side until slightly pink inside.
Place livers on the salad and deglaze the pan with vinegar, mustard, and sugar.
Whisk sunflower and walnut oils into the vinegar mixture and drizzle over the salad.
Scatter chives and croutons over the salad and serve immediately while hot.