Goat cheese dumplings with lamb's lettuce

Ingredients for 2 servings:

• 250 g goat’s cheese
• 2 egg yolks
• 50 g semolina
• 2 tbsp flour
• 1 tsp, leveled pepper
• 1 pinch(s) nutmeg
• 1 pinch(s) salt
• 150 g lamb’s lettuce
• 60 g walnuts
• 2 tbsp balsamic vinegar
• 1 tsp, heaped mustard, medium hot
• 1 tsp honey
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 52 minutes

with walnuts

Mix the goat’s cheese, egg yolk, semolina, and flour and season with pepper, nutmeg, and salt. Let it sit in the refrigerator for 20 minutes. Trim, wash, and spin-dry the lamb’s lettuce. Lightly toast the walnuts in a dry pan, let it cool, then coarsely chop. Whisk together the vinegar, mustard, honey, salt, and pepper, and whisk in the oil vigorously. Bring a pot of salted water to a boil. Scoop twelve dumplings from the cheese mixture and lower them into the water. Cook for 4-5 minutes. Do not allow the water to boil. Then remove from the pan and drain well. Toss the salad with the walnuts and all but 1 tablespoon of the dressing, divide among plates, and arrange the dumplings on top. Drizzle with the remaining dressing.