Combine salad leaves and herbs in a large bowl. Add 2 tablespoon olive oil and walnut oil and toss well. Arrange these leaves on four salad platters.
Peel the celeriac and cit it into thin slices like matchsticks. Core the pear and slice it like the celeriac. Combine with the celeriac and toss with the lemon juice. Scatter this mixture over the leaves arranged on the platters.
In a frying pan, heat the remaining olive oil. Roast the shallots until brown. Add the cabbage and the vinegar and cook until the vinegar is reduced to half. Season with salt and freshly ground pepper according to taste.
Now add the grapes and walnuts to the hot cabbage salad. Spoon it out on the leaves on the platters and serve immediately.