Rapunzel Salad with Hazelnut Croutons

Cut the white bread into cubes and toast in a coated pan without fat until crispy. Add the grated nuts and roast briefly. Finely chop the shallot (or onion) and mix with vinegar, oil, apple juice and mustard. Season with salt and pepper and mix with the rapunzel salad. Chop the eggs and sprinkle over the salad together with the white bread croutons.

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