Dice bread. Roast the almonds in a pan without fat until golden and take them out. Heat butter in the pan. Fry the bread in it while turning it golden brown. Season with salt and take out.
For the vinaigrette, wash the orange in hot water, dry and rub the peel. Squeeze the orange. Mix orange juice and peel, vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil.
Sort the lamb's lettuce, wash and drain. Cut beetroot into thin slices. Halve the pomegranate, break into large pieces and remove the seeds. Wash and quarter the pear, cut out the seeds and cut the flesh into thin slices.
Sprinkle with lemon juice immediately.
Arrange lamb's lettuce with pears, Bündnerfleisch and beetroot on four plates. Sprinkle with pomegranate seeds, croutons and almond flakes. Sprinkle everything with vinaigrette.