Summary

Ingredients

• 200 g lamb`s lettuce
• 200 g oat cream cheese
• 2 spring onion (s)
• 2 cloves garlic)
• salt and pepper
• 100 g walnuts, chopped
• some vegetable oil
• 50 g plum (s) from the jar
• 1 teaspoon honey
• 1 teaspoon mustard (Dijon mustard)
• 50 ml balsamic vinegar
• 100 ml oil (walnut oil)
• 100 ml olive oil
• salt and pepper
• 16 cocktail tomatoes

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Instructions

1. Mix the goat cream cheese with the finely chopped spring onions and the finely chopped garlic. Season to taste with salt and pepper. Form small balls out of this. Fry the chopped walnuts in the vegetable fat until the mixture becomes sticky. Turn the cream cheese balls in the roasted walnuts until they are covered all over with walnuts. Place the balls in the fridge until serving.
2. Puree the plums without juice with the honey and mustard. Lightly puree again with the vinegar and oils. Season to taste with salt and pepper.
3. Halve the cocktail tomatoes, wash the lamb`s lettuce well and arrange on plates. Napkin with the vinaigrette. Place the cocktail tomatoes with the cut surface facing down in a circle and place the goat balls on top. If there are any roasted walnuts left, pour over the salad.