Clean, wash and drain the salad and pluck it into pieces. Wash and halve the cherry tomatoes. Remove the crust of the toast and cut the toast into cubes. Heat the oil in a pan and fry the bread cubes until crispy.
Peel the garlic, cut it into thin slices and sauté it. Season with salt and pepper. Take out and let the fat drain off. Put vinegar in a bowl. Season with pepper, sugar and some salt.
Add oil. Wash the dip, dab dry and cut into fine rolls. Peel the shallot and cut into fine cubes. Stir the chives and diced shallots into the vinaigrette.
Mix lettuce, tomatoes and vinaigrette in a bowl. Season salad with salt and pepper. Sprinkle with croutons. Garnish with chervil as desired.