Wash and quarter the lettuce, remove the stalk and cut the lettuce into strips.
Grate the garlic cloves with the salt in a mortar, mix with white wine, olive oil, orange juice, vinegar, sugar and mustard. Season the sauce with salt and pepper and mix with the salad. Let the salad stand in the refrigerator for 1/2 hour.
Meanwhile, chop the eggs and cut the chives into rolls. Cut the toast into cubes and roast in the melted butter until golden.
Fold the chopped eggs into the salad and serve the salad sprinkled with chives and the croutons.