Soak prunes, beat in a blender and rub through a sieve. Put thin slices of fennel and spinach leaves on a plate. Mix ingredients, sprinkle with pomegranate seeds and nuts.
Fry the chicken liver, add salt and red wine vinegar.
Prepare confit grapes. Peel the grapes, fry in sugar, add honey, simmer for 5 minutes. Add a cube of butter.
Add the confit grapes to the salad and drizzle with the sweet sauce made during the preparation of the grapes.