1. Toss plums, garlic and shallot in a filet of olive oil for 5 minutes. Add birch syrup, salt, pepper, Cayenne pepper and 2 soupspoons of water, 2 soupspoons of balsamic vinegar. Remove from the heat and let cool.
2. Put plums in a large bowl with 2 soupspoons of extra virgin olive oil, mustard, bread cut in pieces and lettuce.
3. Stir and serve.