Roast pine nuts in a pan without fat. Take them out and let them cool down. Wash the salad, clean if necessary and drain well. Wash chives, shake dry and cut into small rolls.
Parmesan shavings. Clean and trim the mushrooms and cut them into fine slices.
Cut the white sausages into slices. Heat 2 tablespoons of oil in a frying pan. Fry the slices of sausage for 3-4 minutes, turning them until golden brown. Mix salad, pine nuts, parmesan and mushrooms in a bowl. Add the slices of veal sausage.
Mix vinegar, mustard and honey. Fold in 5 tablespoons of oil and season with salt and pepper. Pour vinaigrette over the salad, sprinkle with chives and serve immediately.