Rinse the salad leaves in a colander, then drain well and divide between 4 serving plates, tearing any large Little Gem leaves into bite-sized pieces.
Rinse the chicken livers in the colander, drain well, then roughly chop, discarding any white cores.
Heat the butter and oil in a large frying pan, add the onion and fry for 5 minutes until softened. Add the chicken livers and garlic and fry for 3–4 minutes until browned but still slightly pink in the centre.
Add the alcohol; as soon as it begins to bubble, light it with a long match, then stand back. As soon as the flames subside, season well, then spoon over the salad. Flex the pomegranate so that the seeds pop out, then sprinkle these over the salad and serve.