Prepare the ingredients. Liver washed, cleaned of veins and cut into small pieces. Eggs boil, peel and cut in half. Pomegranate peel. Grapefruit try to take ripe that they are not very bitter.

In skillet, heat butter and olive oil, add the liver and cook on low heat for 3-5 minutes. Then add the rum and cook for another 2-3 minutes until it is completely evaporated. Add the milk, salt and spices, stir and cook for another 5 minutes. Remove from heat and cool.

Grapefruit clean from the skin and films. To break into pieces. In the cleaning process, try to keep some juice, we need it for salad dressing.

In a small bowl mix grapefruit juice 30-50 ml of olive oil and red wine vinegar. In a large bowl, mix the corn salad, the liver, a grapefruit, 3/4 of the pomegranate seeds and 1/2 quail eggs, pour dressing and mix well. Decorate with the remaining pomegranate seeds and quail eggs.