I mix the frisée with the vinaigrette and add a bit of salad on each plate, place a small amount of
the hot gizzards on top, and sprinkle with toasted walnuts or pine nuts.
These include baked chicken, chicken tenders, Texas - style breaded
hot wings known locally as «Tejas Wings,» fried fish, liver and
gizzards, sometimes shrimp and many other Southern delicacies.