Oak leaf salad with cheese balls

Name: Oak leaf salad with cheese balls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 100 g Gorgonzola; 7-10 Tbsp Cheese; 200 g Double cream cream cheese; 1 TEASPOON freeze-dried basil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 250 g green and blue grapes; 75 g Walnut kernels; 1 (approx. 320 g) Oak leaf salad; 6 TABLESPOONS Balsamic vinegar; 1 TEASPOON medium hot mustard; 1 TEASPOON Sugar; 3 TABLESPOONS Olive oil; 7-10 Tbsp colourful pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
100 g Gorgonzola
7-10 Tbsp Cheese
200 g Double cream cream cheese
1 TEASPOON freeze-dried basil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
250 g green and blue grapes
75 g Walnut kernels
1 (approx. 320 g) Oak leaf salad
6 TABLESPOONS Balsamic vinegar
1 TEASPOON medium hot mustard
1 TEASPOON Sugar
3 TABLESPOONS Olive oil
7-10 Tbsp colourful pepper

Directions

1
Chop onion very finely. Dice the gorgonzola roughly. Mix cream cheese, gorgonzola, onion, basil, salt and pepper with the whisk of the hand mixer. Wash the grapes and pluck them from the stems.
2
Halve and core as desired. Coarsely chop the nuts. Clean and wash the salad, pluck into bite-sized pieces and drain well. Mix vinegar, salt, pepper, mustard and sugar and add oil.
3
Mix salad, grapes and nuts. Spread vinaigrette over it. Arrange on 4 plates each. Cut out 2 teaspoons of the cheese mixture with 2 teaspoons of dumplings and spread on the salad. Serve sprinkled with pepper.