Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash and pluck the grapes and sprinkle them with oil in an ovenproof dish. Wash the rosemary, pluck the needles and sprinkle over them. Roast in the oven for approx. 35 minutes until the grapes are browned and wrinkled. Coarsely chop the nuts, roast them on the grapes for the last 5 minutes. At the same time bake the baguette in the oven.
Squeeze lemon for the dressing. Mix the juice in a salad bowl with mustard, vinegar and yoghurt. Wash and chop the chives, stir into the dressing. Wash the salad, spin dry and pluck into the dressing. Clean and wash the chicory. Cut base into strips, separate leaves. Clean and wash the celery, cut into fine slices and add to the dressing. Wash tarragon, pluck in.
Allow the grapes to cool briefly and pour over the salad together with the nuts and juice. Mix carefully, crumble the cheese over it and drizzle some virgin olive oil over it. Serve with baguette.