To prepare the pate, heat a saucepan over medium heat. Add the butter and oil and heat until melted. Add the onions and garlic and cook for 5 minutes until the onions are soft.

Add the thyme and livers. Cook for 5 minutes on medium high heat.

Add the wine and cook for amount three minutes. Let it cool down slightly and transfer to a food processor. Process until smooth. Taste for salt and pepper.

Pack the pate in a jar and cover with plastic wrap. Refrigerate the pate for 2 hours until firm.

To prepare the salad, heat a cast iron grill pan on high heat. Brush the sliced romaine with olive oil. When the grill is smoking hot, place the romaine cut side down on the grill. Grill for 1-2 minutes until it just develops grill marks. Turn the romaine over and grill for another 1-2 minute.

Prepare the vinaigrette, whisk together the oil, vinegar, lemon juice, and honey. Season with salt and pepper to taste.

To serve, you can place the romaine as is with the vinaigrette drizzled on top or I like to cut off the butt of the romaine and toss it with the vinaigrette. I prefer serving it this way because the romaine can then be properly dress with the vinaigrette and you're not serving people the butt of the romaine. Top of salad with some shaved parmesan.