Chop onions into strips, waking sugar dark muscovado and browned lightly in olive oil.

Liver wash, dry, cut each into 4 pieces lengthwise. Put the liver, to give a little stirring to set. Drizzle with wine vinegar and let it evaporate completely, stirring actively and caramelizer the liver. Then lightly pour balsamic vinegar and season with salt and remove from heat. Mix and allow to cool slightly.

Rinse well and dry the lettuce and parsley. Pave lettuce dish for serving. The remnants of lettuce tear into small pieces and put in the center. Cut the tomatoes into even slices and lay on the edge of the dish wreath. The remains of a tomato cut into cubes and put in the center. Eggs cut into quarters, beautiful place on the edge between the tomatoes. Remnants to cut and lay out in the center. To do the same with olives. To lay out in the center caramelizing liver with onions and butter, put sliced strips of sun-dried tomatoes, garnish with leaves of parsley and sprinkle with pine nuts.

Salt dish from the top down and sprinkle lightly with a mixture of peppers, chili grinder. Serve immediately while the liver warm.