Mix vinegar, lemon juice and mustard with the whisk of the hand mixer until smooth. Add 80 millilitres of olive oil drop by drop. Season to taste with salt and pepper. Cut the toast into cubes.
Peel and halve the garlic. Heat two tablespoons of olive oil in a pan. Add the garlic. Fry the toast cubes in it until golden brown. Clean and wash the salad. Cut the leaves, except for a few for garnishing, into narrow strips.
Fry bacon in a pan until crisp, break into pieces. Arrange salad with croutons and bacon. Slice the parmesan with a peeler and sprinkle with vinaigrette.