Wash the vegetables and dry them with a paper towel. Boil the eggs, cool them in cold water, and clean them.
Wash the liver, dry it with a paper towel, cut it in two parts in the middle, and clean it from fat and films.
Mix 0.5 tsp soy sauce, 0.5 tsp white balsamic, honey, cognac and 0.5 tsp olive oil, add a little salt and pepper. Marinate the liver for 10 minutes.
Remove the liver from the marinade, dry it well with a paper towel, and wrap the pieces of liver in strips of bacon. Fry in a dry pan over medium heat. When the bacon is browned and the fat is released, put the sliced peeled mushrooms in it and let them fry slightly.
Transfer the liver to a baking dish and place in a preheated 200* oven for 5-8 minutes.
Put the salad mixture on the dish (I have already washed it), chicken liver in bacon, fried mushrooms, cherry tomatoes, boiled quail eggs, and sprinkle with capers.
Mix 2 tbsp olive oil, 1 tsp soy sauce, 1 tsp white balsamic. Pour the dressing over the salad. Sprinkle with grated Parmesan cheese.