Roast the hazelnuts in a pan without fat for 1-2 minutes. Leave to cool. Clean and halve the mushrooms. Peel garlic and chop finely. Heat 1 tbsp. oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over.
After 1-2 minutes add garlic and fry. Season with salt and pepper and remove from the pan.
Clean, wash and slice the fennel finely. Clean, wash and chop the peppers. Clean and wash the oak leaf salad and let it drain in a sieve. Pluck leaves into bite-sized pieces. Clean the rocket, wash thoroughly and drain well.
Mix the roasted hazelnuts with vinegar, salt, pepper, 1 pinch of sugar and 3 tablespoons of oil. Put the sprouts in a sieve, rinse with cold water and drain. Arrange salad, paprika, mushrooms, fennel and dressing.
Sprinkle with sprouts and serve with baguette.