Fine cheese rolls

Name: Fine cheese rolls
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 1 small red and yellow peppers; 1 Beet Cress; 500 g Double cream cream cheese (68 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated Emmental cheese; 3 TABLESPOONS Lemon juice; 1 TABLESPOON Soy sauce; 1 TABLESPOON Honey; 4 TABLESPOONS Peanut oil; 1 Shallot; 12 leaves Romaine and radicchio salad

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

1 small red and yellow peppers
1 Beet Cress
500 g Double cream cream cheese (68 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated Emmental cheese
3 TABLESPOONS Lemon juice
1 TABLESPOON Soy sauce
1 TABLESPOON Honey
4 TABLESPOONS Peanut oil
1 Shallot
12 leaves Romaine and radicchio salad

Directions

1
Clean, wash and finely dice the peppers. Cut cress from the bed. Mix cheese and season with salt and pepper. Stir in Emmental cheese, cress and paprika. For the vinaigrette, whisk lemon juice, soy sauce, 2 tablespoons of water, salt, pepper and honey.
2
Add the oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean and wash the salad leaves. Fill with cheese and form into small rolls. Arrange on a plate and sprinkle with vinaigrette
3
With 8 people: