Frisée Salad With Sautéed Chicken Livers And Croutons

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Eight 1/2-inch-thick baguette slices, freshly toasted

1 garlic clove

2 tablespoons wine vinegar

2 tablespoons canola oil

1 tablespoon hazelnut or walnut oil

Salt and freshly ground pepper

7 ounces thinly sliced bacon, cut crosswise into 3-inch lengths

1/2 pound chicken livers, large livers halved

2 heads frisée (1 pound), torn into bite-size pieces

10 radishes, thinly sliced

4 hard-cooked eggs, quartered lengthwise

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