Meal salad of chicory and grilled spring onion

Remove the dark green piece of spring onions and cut the onions into long pieces. Mix with 2 tablespoons of oil and some salt.

Grill the pieces of spring onions in a grill pan on a medium height around light brown.

Cut a piece of the underside of the chicory stalks and cut the leaves loose. Halve the leaves if necessary.

First cut the apple into quarters and then into thin slices.

Mix the chicory with the apple, pecans, cheese, lamb's lettuce and grilled spring onion.

Reheat the grill pan. Cut the ciabatta into 12 slanted slices. Brush the slices of bread on both sides with the rest of the oil and grill them brown on both sides.

Place the bread in a star shape per 3 slices on large plates. Scoop part of the nut dressing through the salad and spread the salad over the bread on the plates. Grind a little pepper and serve with the rest of the dressing.