roast hazelnuts in a pan without fat for 1-2 minutes, take them out and let them cool
Clean, clean and halve the mushrooms. Peel garlic and cut into fine pieces. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over. After 1-2 minutes add garlic and fry them. Season mushrooms with salt and pepper, remove from the pan
Clean, wash and slice the fennel finely. Peppers clean, wash and cut into small cubes. Pluck oak leaf lettuce into bite-sized pieces, wash thoroughly and drain in a sieve. Wash the rocket thoroughly as well, cut off the stalks and drain well. Mix roasted hazelnuts and vinegar, season with salt, pepper and sugar. Gradually fold in 3 tablespoons of oil
Put the sprouts in a sieve, rinse with cold water and drain. Mix salad, bell pepper, mushrooms, fennel and dressing and arrange on 4 plates. Garnish with sprouts. Goes well with baguette bread