Wash vegetables, dry with a paper towel. Boil eggs, cool in cold water, clean.
Liver wash, dry with a paper towel, cut in the middle into two parts, clean from fat and films.
Mix 0.5 tsp soy sauce, 0.5 tsp white balsamic, honey, cognac and 0.5 tsp 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.
Transfer the liver to a baking dish and send in a preheated oven 200* for 5-8 minutes.
On a dish put the salad mixture (I have already washed), chicken liver in bacon, fried mushrooms, cherry tomatoes, boiled quail eggs, 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.