Salad with bung cheese pralines and walnuts and daisies
very easy
30 mins
30 mins
Ingredients
- 3 TABLESPOONS Sugar
- 100 g Walnut kernels
- 200 g Double cream cream cheese
- 1/2 TEASPOON Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 3 TABLESPOONS Essig White Balsamic
- 2-3 TEASPOONS Wine Jelly
- 1 TEASPOON Mustard
- 2 TABLESPOONS Sunflower oil
- 4 TABLESPOONS Walnut oil
- 1/4 Beet Cress
- 4 Stem(s) Chervil
- 100 g Frisée Salad
- 100 g Rocket
- 100 g Radicchio Salad
- 12 Daisies
- baking paper
- 7-10 Tbsp Cling film
- 1 Freezer bag
Directions
- 1
Boil down the sugar with 2 tablespoons of water in a pan to a light caramel. Add the walnuts and caramelise while turning until golden brown. Let the walnuts cool down on a flat plate covered with baking paper
- 2
In the meantime, season the cream cheese with paprika, salt and pepper. Form 8 dumplings with 2 moistened tablespoons. Cover and put in a cool place. For the dressing peel garlic and chop coarsely. Finely puree vinegar, wine jelly, mustard and garlic with the chopping stick. Fold in the oil. Season to taste with salt and pepper. Cut cress from the bed. Wash chervil, shake dry and chop finely. Stir the herbs into the dressing. Clean, wash and dry shake the salad. Pluck radicchio and frisée into bite-sized pieces
- 3
Fill nuts into a freezer bag and crush them finely with a dough roll. Pour onto a flat plate. Turn cream cheese gnocchi in the nuts. Marinate salad with dressing. Arrange on plates with the bung cheese pralines. Garnish with daisies
Nutrition Facts
510 kcal
22 g
43 g
7 g
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