Vegetables wash, dry paper towel. Eggs boil, cool in cold water, remove. Liver wash, dry paper towel, cut in the middle into two parts, cleaned of fat and films. Mix 0.5 tsp. soy sauce, 0.5 tsp. white balsamic, honey, cognac, and 0.5 tsp of olive oil, a little salt and pepper. Marinate the liver for 10 minutes.

To get the liver from the marinade, dry well with a paper towel, wrap the liver pieces in strips of bacon. Fry in a dry pan over medium heat. When the bacon is Golden and stand out the fat, put the sliced cleaned mushrooms, give them a little fry. The liver transfer to a baking dish and send in a preheated oven 200* for 5-8 minutes.

On dish put salad mixture (I have washed), chicken liver with bacon, sauteed mushrooms, cherry tomatoes, boiled quail eggs, sprinkle with capers.

Mix 2 tbsp olive oil, 1 tsp soy sauce, 1 tsp white balsamic. Pour dressing salad. Sprinkle with grated Parmesan cheese.