Leafy greens with bread cubes

Ingredients to serve 4:

1 head frisée salad (or oak leaf, Batavia, lollo rosso)
About 70 g arugula salad
1 bunch radishes
1 tsp mustard
Freshly ground salt and pepper
1 Tbs chopped chives
2 Tbs WALDBURG Balsam Pomegranate VOM FASS
3 Tbs Agora extra virgin olive oil VOM FASS
1 Tbs Rosemary Oil VOM FASS
2 slices white bread

Preparation:

Wash and spin dry frisée salad and arugula and pluck into bite-size pieces. Wash radishes and thinly slice. Finely chop the chives.
Put mustard, salt, pepper and WALDBURG Balsam Pomegranate in a bowl and mix well. Add Agora olive oil and mix thoroughly once more. Now add the frisée, arugula and the radishes and toss gently. Portion the salad onto 4 plates. Cut the white bread into cubes. Heat the rosemary oil (medium heat) and fry the bread cubes in it, carefully flipping the cubes in the hot oil. To serve, portion the fried bread cubes on the salad and sprinkle with the chopped chives.