Clean and wash spring onions and cut into fine rings. Peel garlic and press it through a garlic press. Wash chicken liver, dab dry and chop finely. Heat 4 tablespoons of olive oil in a frying pan and fry the baguette slices while turning them. Remove and add the remaining oil to the pan. Sauté the liver in it and finally fry the garlic and spring onions for 1 minute.
Season with salt and pepper and spread on the baguette slices. Dice the gorgonzola and sprinkle on the slices. Place on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 5-8 minutes. In the meantime clean and wash the salad and drain well. Cover 4 plates with salad and arrange the crostini on top. Serve garnished with parsley