Potatoes with Cottage Cheese and Mixed Green Salad
Rinse the potatoes thoroughly and steam over simmering water for about 30 minutes.
Season cottage cheese with salt and pepper. Rinse the tomatoes, quarter, core and dice small.
Rinse peas, trim and blanch in boiling salted water for about 2 minutes. Rinse in cold water and drain.
Rinse, trim and divide lamb's lettuce along with the tomatoes, quartered artichoke hearts and snow peas on four plates.
Cut the potatoes lengthwise and place on salads. Top each potatoe half with a tablespoon of cottage cheese. Sprinkle with cress and serve garnished with balsamic vinegar.