Rinse leaf lettuce, spin. Cut cheese into cubes. Cut smoked bacon into thin strips. Heat 2 tbsp olive oil in a frying pan, toast bread cubes in it until golden brown, then keep warm. Heat 2 tbsp olive oil in a second frying pan, fry bacon strips, diced onion and garlic in it. Remove the frying pan from the stove, add mustard, vinegar, freshly ground pepper and nut oil. Stir all ingredients well together. Pour the lukewarm dressing into a salad bowl, carefully turn the lettuce leaves to the other side. Decorate with quartered chives, croutons, eggs and cheese cubes.
Drinking suggestion: White Roussette from Savoie
Our tip: Use a deliciously spicy bacon for a delicious touch!
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