PREPARATION
Heat the butter in a frying pan, add bread cubes and fry over a low heat until crunchy. Heat the olive oil, fry the speck until crispy. Sauté chanterelles in olive oil and butter, season with salt and pepper. Dress the salad with vinegar and olive oil and arrange on plates. Add the speck, chanterelles and Vinschger Paarl croûtons and serve.