Cream Cheese Dumplings with Mixed Salad
Ingredients
- Ingredients
- 1 onion
- 4 Tbsps vegetable oil
- 1 Tbsp Curry powder
- 100 milliliters Vegetable broth
- 60 grams chopped almonds
- 1 bunch Chervil
- 200 grams cream cheese
- salt
- freshly ground peppers
- Frisée (about 100 grams)
- Lettuce (about 100 grams)
- 1 bunch Cress
- 400 grams ripe Apricot
- 2 yellow Bell pepper
- 3 Tbsps lemon juice
- 5 Tbsps Orange juice
- 3 Tbsps Apricot jam
- 3 Tbsps Corn oil
- For garnishing
- Nasturtium
Preparation steps
Peel onion and chop finely. Heat 1 tablespoon of oil and saute onion until soft. Season with curry powder and saute briefly, remove from the pan and set aside. Deglaze pan drippings with broth, bring to a boil and set aside. Toast almonds in a dry pan. Rinse chervil and chop 2/3 finely, combine with cream cheese, diced onions, and 2/3 of almonds. Season with salt and pepper. Make dumplings from cream cheese mixture with 2 tablespoons dipped in hot water.
Rinse and spin dry salad greens, tear into smaller pieces.
Rinse and halve apricots, pit and cut into thin wedges. Rinse and halve bell peppers, remove seeds and ribs, cut into strips. Whisk lemon and orange juices with curry broth from the pan, apricot jam and oil, season with little salt and pepper. Carefully toss salad greens, onion, apricots and peppers with the vinaigrette and top with cream cheese dumpling. Garnish with nasturtium flowers, remaining chervil and almonds. Serve.
