Cherries wash, dry. To cut into two pieces, remove the seeds. Season with olive oil, red balsamic vinegar, chop the Basil leaves. Lightly season with salt and pepper. Set aside to marinate. Liver wash, dry. To strip the membranes to remove the spot where the gall bag. In frying pan heat olive oil with butter (50-50). When the pan is well heated, put the liver and fry it briefly on both sides until Golden brown (about 3 minutes). Inside should be slightly pink, if overtime, it will become bitter. Once the liver is browned, pour 2-3 tablespoons of brandy and light it. This will give the liver taste and softness. Once the alcohol is evaporated, put the liver in a bowl and let it "rest".

Lettuce leaves (I have preset) to wash, dry, put on a dish. Then put pickled cherries and liver. Before serving, drizzle the salad with balsamic cream.