Sort out the lettuce, wash and pluck into bite-sized pieces. Put in a bowl. Boil, peel and cut the eggs in half or quarter. For the dressing, peel and finely dice the onion. Heat the rapeseed oil in a pan and sweat the onion cubes until translucent.

Let the onion cool down, mix with white wine and balsamic vinegar. Season with salt, pepper, cayenne pepper and sugar. Wash, halve or quarter the cherry tomatoes. Stir tomatoes into the dressing, stir in linseed oil and mix with the salad. Arrange the salad and top with the eggs and smoked salmon. Sprinkle with finely chopped chives and serve.