Salad with cream cheese curls

Name: Salad with cream cheese curls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Diced ham (e.g. from Reinert); 400 g Cream cheese with yoghurt (40 % fat less fat than double cream stage); 2 TABLESPOONS Milk; 100 g Lamb's lettuce; 100 g Lollo Biano Salad; 1/2 bunch Chives; 2-3 TABLESPOONS chopped hazelnuts; 8 discs Toast; 2 TABLESPOONS Butter or margarine; 3 TABLESPOONS White wine vinegar; 1 TABLESPOON Mustard; 1 pinch Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Diced ham (e.g. from Reinert)
400 g Cream cheese with yoghurt (40 % fat less fat than double cream stage)
2 TABLESPOONS Milk
100 g Lamb's lettuce
100 g Lollo Biano Salad
1/2 bunch Chives
2-3 TABLESPOONS chopped hazelnuts
8 discs Toast
2 TABLESPOONS Butter or margarine
3 TABLESPOONS White wine vinegar
1 TABLESPOON Mustard
1 pinch Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil

Directions

1
Fry the ham cubes in a pan without fat for about 2 minutes. Remove and let it cool down. Stir cream cheese and milk until smooth. Clean, wash and drain the salad. Wash chives, chop finely and mix with the bacon cubes.
2
Use a teaspoon to prick 20 cams from the cream cheese. Roll half of the noodles in bacon and the other half in the nuts. Toast bread and cut out stars with a cookie cutter. Spread the toast with fat.
3
Mix vinegar, mustard, sugar, salt and pepper. Gradually add olive oil. Drizzle the vinaigrette over the salad and arrange on plates with the dumplings. Add toast.