Lamb's lettuce with breaded Maultaschen and figs wrapped in ham

Ingredients for 4 servings:

• 1 package of lamb’s lettuce (approx. 200 g)
• 12 date tomatoes
• 1 small onion(s)
• n. B. spring onion(s)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar, dark
• 1 tbsp balsamic cream, thick
• 2 tbsp Gouda, medium-aged, finely grated
• 2 tbsp breadcrumbs
• 1 tbsp basil, finely chopped
• Salt
• 2 eggs
• 4 large Maultasche(s), vegetarian (e.g. from Bürger)
• 4 figs, ripe
• 8 slices of raw ham
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

refined

Finely chop the onion and, if desired, 2-3 spring onions. Place the pieces in a bowl and let them marinate with the olive oil and balsamic vinegar for at least 1 hour. In the meantime, wash and drain the lettuce. Halve the figs. Wrap each half with a slice of ham, place in a lightly oiled, ovenproof dish, and bake in the oven at 200°C (top/bottom heat) for about 20 minutes. Mix the grated cheese with the breadcrumbs, basil, and a little salt. Then add just enough eggs to form a firm, but no longer floury, batter. Coat the sliced ​​Maultaschen in the batter and fry in a non-stick pan until browned on both sides. Halve the washed date tomatoes and add them to the marinade with the drained lamb’s lettuce. Mix well and serve with the breaded Maultaschen slices and the figs. If you have any breading left over, you can bake it like a pancake and cut it into strips and spread it on the salad.