Liver wash, dry, cleaned from the films. Wash the cilantro, dry.

Apple to wash. To cut into two pieces and remove the seeds. Cut into thin slices. The pan well to heat. Olive oil and very quickly fry the Apple on both sides. Place them on a dish to cool. Then just quickly fry the liver. As soon as Golden brown, pour the brandy and ignite. Flamborough until you burn out the alcohol (about 30 sec. - this will allow the liver to get ready, but on the inside it will remain juicy, soft and pink). Salt. Pepper.

On a large platter lay out the first lettuce leaves (they need to break it), the parsley leaves too, just to break from the stems, chop the spring onion finely. Tomato clean from seeds, cut into cubes. All spread on lettuce leaves and on the top lay nicely and the apples and the liver. Drizzle with olive oil, sprinkle with cream of balsamic vinegar, sprinkle with Parmesan cheese. If balsamic cream no watering classic dressing: olive oil with lemon juice and soy sauce (3:1:1) If necessary, add salt. Sprinkled with pink pepper. Bon appetit!