Liver with Caramelized Onion and Pecans

• 1/4 cup chopped pecanspecan
• 3 tablespoons butterbutter
• 1 large onion, thinly slicedonion
• 1/4 teaspoon ground clovesclove
• 4 thin slices calf's or beef liver (about 1/2 pound total)
• 1/4 cup balsamic vinegarbalsamic-vinegar

1. 01Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer nuts to small bowl. Melt 1 1/2 tablespoons butter in same skillet over medium heat. Add onion and sauté until golden brown, about 10 minutes. Add half of cloves and sauté 1 minute longer. Season to taste with salt and pepper. Using slotted spoon, transfer onion to plate.
2. 02Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat. Sprinkle liver with remaining cloves, salt and pepper. Add liver to skillet and sauté until brown on outside but still pink in center, about 2 minutes per side. Transfer liver to plates. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute. Spoon onion mixture atop liver and serve.

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