Place chicken livers in a bowl. Add red wine, 1 tablespoon (15ml) vinegar, bay leaf and thyme. Chill, covered, 1 hour.
Tear lettuce into small pieces and arrange on a serving plates. Heat 2 tablespoons (30ml) oil in a nonstick pan. Add onions and fry until golden brown. Remove from pan; keep warm.
Peel apples and slice thinly. Heat butter in a saucepan over medium heat, add apple slices and cook briefly. Add lemon juice, wine, ground aniseed and sultanas. Cover pan; cook another 3 minutes or until apples have softened but still hold their shape. Remove from heat.
Remove chicken livers from bowl with a slotted spoon, reserving marinade. Pat livers dry on paper towel. Heat remaining 1 tablespoon (15ml) oil in a nonstick pan over high heat and cook chicken livers on all sides, 2 to 3 minutes. Add salt and pepper to taste. Place chicken livers on top of lettuce.
Pour reserved marinade into pan and bring to a boil. Add remaining 1 tablespoon (15ml) vinegar and salt and pepper to taste. Drizzle over salad. Arrange apples and onions on top.