Halve the pomegranate and tap the seeds out with the back of a tablespoon. Roast pumpkin seeds in a pan without fat while turning, remove. For the vinaigrette mix vinegar, salt, pepper and sugar well.
Peel and finely chop the onion. Celery and potatoes peel, wash and roughly grate. Mix well onion, potatoes, celery and eggs. Season with salt and pepper.
Heat the clarified butter in 4 portions in a pan. Fry 3 buffers in each, turning them until golden yellow, keep warm. In the meantime season crème fraîche with salt and pepper. Wash parsley, shake dry and chop finely.
Clean and wash the salad, pluck into bite-sized pieces and drain.
Mix salad, pomegranate seeds, pumpkin seeds and vinaigrette. Arrange 3 buffers, some lettuce and 1 blob of crème fraîche on plates sprinkled with parsley. Add the rest of the salad.