Cream cheese balls on salad

Name: Cream cheese balls on salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium-sized tomatoes; 1/2 Head frisée salad; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 2 TABLESPOONS Oil; 4 (approx. 40 g) round slices of pumpernickel; 1 collar Parsley; 1 package (200 g) Double cream cream cheese; 7-10 Tbsp Lemon and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 medium-sized tomatoes
1/2 Head frisée salad
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
2 TABLESPOONS Oil
4 (approx. 40 g) round slices of pumpernickel
1 collar Parsley
1 package (200 g) Double cream cream cheese
7-10 Tbsp Lemon and parsley

Directions

1
Clean and wash the tomatoes. Cut 2 tomatoes into slices, quarter the remaining tomatoes, remove seeds and dice the tomato flesh. Clean and wash the frisée, drain well and pluck into bite-sized pieces.
2
For the vinaigrette season lemon juice with salt, pepper and sugar. Whip the oil into the vinaigrette. Arrange the prepared ingredients with the vinaigrette on plates. Grate the pumpernickel finely. Wash the parsley, dab dry and chop.
3
Form cream cheese into balls, roll them alternately in parsley and pumpernickel and arrange them on the salad. Serve garnished with lemon and parsley leaves.