Chicken Liver Mousse PB&J

For jam: In a large saucepan, combine strawberries, sugar, peppercorns, lemon juice and salt. Cook over low until sugar dissolves and mixtures starts to boil, about 5 minutes. Increase heat to medium-high and cook 10 minutes. Mash berries slightly with a potato masher to reach desired consistency. Simmer 10 minutes more. Spoon a little on a chilled plate and put in freezer a few minutes to check desired thickness. If foam forms on top of the jam as it cooks, just skim it off. Transfer jam to an airtight container; chill.

For mousse: Season livers with salt and pepper. In a large skillet, heat oil over high. Add livers, half at a time, and sear 2 minutes on each side. (Don't move livers in pan too much so they brown nicely on each side, and don't overcook them.) Remove livers to a plate. Reduce heat to medium-low; add shallot and thyme to pan. Cook until shallot is lightly caramelized and softened, about 5 minutes.

Remove from heat and carefully add brandy to skillet. Return to heat and simmer until almost dry, 1 to 2 minutes, stirring to scrape up any browned bits from the bottom of skillet. Using a rubber spatula, scrape shallot mixture onto plate with the livers. Refrigerate until cold.

Place chilled liver mixture in a blender or food processor with the butter and sherry vinegar. Process until smooth. Gradually add cold cream, processing until combined.

Place liver mixture in a fine-mesh sieve; press it through with a rubber spatula. Add salt to taste. Transfer mousse to a serving bowl. Cover and chill 2 hours or overnight. It will thicken as it chills.

To serve: Spread mousse on toasted ciabatta or brioche. Top with strawberry jam and a sprinkling of chopped peanuts. Garnish with microgreens.