Fish cuisine with Breton nut salad

Preheat the oven to 200 ° C. Prepare the Iglo Viscuisine according to the instructions on the packaging. Rub the slices of baguette with half cloves of garlic and brush the bread with olive oil. Roast the slices in the warm oven until light brown.

Divide the lettuce over 2 plates. Stir in a dressing of the rest of the olive oil, walnut oil, red wine vinegar, mustard, pepper and salt. Roast the walnuts in a dry, hot frying pan and fry the bacon lightly crispy.

Divide nuts and bacon over the lettuce and pour the dressing over. Serve the salad and the bread at the Iglo Viscuisine Bretagne.