Cut out small stars and shooting stars from the toast slices, toast them in the hot vegetable cream on both sides until golden. Remove the peel from the orange and grapefruit so thickly that the white bitter skin is also removed. Fillet both, reserving juice. Break open the pomegranate and remove the seeds. Select the lettuce, clean, rinse and drain well. Arrange the lettuce with the citrus fillets on plates. Mix the oil with the collected juice, vinegar and honey, season with salt and freshly ground pepper. Pour the marinade over the salad, sprinkle with pomegranate seeds and walnuts, arrange star croutons decoratively on the leaf salad.
As a Christmas menu: Winter salad Beef tenderloin in spicy sauce Apricot dumplings.