For the tomato and olive salad with baguette, finely chop the garlic. Pluck the leaves from the marjoram stems. Coarsely dice the tomatoes, wash and drain the arugula.
Heat oil in a frying pan, add baguette slices and toast over low heat until golden on both sides. Just before the end of the toasting time, add garlic and marjoram.
Turn the baguette slices in it and remove from the pan. Mix tomatoes, arugula, olives and baguette slices and divide among four plates.
Mix well apple cider vinegar with blossom honey, linseed oil, salt, pepper, a little sugar and mustard and spread evenly over the salad.
Garnish with Parmesan leaves and marjoram leaves.
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