Tartar Baguette on Avocado Salad

Perfect duo: lean beef to the rich avocado. Capers and honey form the right seasoning Roast pine nuts in a frying pan without fat until golden brown and cool. Chop the pine nuts and mix with 6 tbsp olive oil, 4 tbsp vinegar, honey and vegetable soup to make a salad dressing. Season with salt and pepper. Halve the avocado, remove the stone, peel the fruit and cut into narrow wedges. Place avocado wedges in salad dressing.

Rinse the lettuce thoroughly, clean and spin dry. Dice shallots very finely, chop capers coarsely, cut chives into rolls and mix all with 2 tbsp olive oil and 1 tbsp vinegar. Season with salt and pepper.

Toast baguette slices in the oven under the broiler or in the toaster. Arrange avocado wedges and Vogerlsalat on plates with the pine nut salad sauce. Arrange tartare on baguette slices, season with salt and pepper and drizzle with chive caper salad dressing. Evenly distribute the tartar baguette on the plates and bring to the table on the spot.

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