Clean, wash and drain the salad. Pluck into pieces or cut into strips. Roast nuts without fat. Take out. Cut bacon finely and leave it crispy. Take out
Peel and finely dice the onion and sauté in the cooking fat. Add 3-4 tablespoons of water and vinegar, bring to the boil. Season with pepper, sugar and a little salt. Fold in the oil. Let the marinade cool down until it is lukewarm
Slice or roughly grate the parmesan. Mix salad and marinade. Sprinkle with bacon, nuts and parmesan. Add baguette if necessary.