- 2 bunches Radish
- 1 bunch Dandelion greens
- 2 tablespoons White vinegar
- freshly ground pepper
- 2 tablespoons Vegetable oil
- 100 grams Double cream cheese (60-75% fat)
- 8 edible Flowers
- Chervil leaf (for garnish)
Rinse radishes, trim and cut into slices. Rinse dandelion, remove coarse stems and drain.
Mix vinegar in a bowl with oil and season with salt and pepper. Add radish slices to the bowl, mix and let marinate. Scoop out dumplings of double cream cheese using two moistened teaspoons.
Arrange dandelions, radish slices and fresh cheese dumplings on plates. Serve garnished with parsley and flowers.