Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        chicken livers -- rinsed, drained
   8      medium        domestic mushrooms -- brushed clean
   8      medium        oyster mushrooms -- brushed clean
   8      medium        shiitake mushrooms -- brushed clean
   4      tablespoons   red wine vinegar
   1      teaspoon      dijon mustard
   2      tablespoons   pine nuts
     1/4  cup           extra-virgin olive oil
   1      pinch         cinnamon
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat broiler. Cut chicken livers into 16 equal pieces. On four skewers, thread two of each mushrooms and four pieces of chicken livers, alternating mushroom and chicken livers until all are used. In a small mixing bowl, stir together the vinegar, Dijon mustard and pine nuts. Still stirring, drizzle in the extra-virgin olive oil to create an emulsion. Add a pinch of cinnamon and salt and pepper. Place four skewers on a broiler pan and broil 5 inches from heat until chicken livers are just cooked through (about 4 minutes per side). Place on rectangular serving platter, spoon pine nut vinaigrette over and serve hot. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628)