Lamb's lettuce with goat cheese balls in a walnut coating

Ingredients for 4 servings:

• 200 g goat’s cheese
• 2 spring onions
• 2 garlic cloves
• salt and pepper
• 100 g walnuts, chopped
• some vegetable oil
• 200 g lamb’s lettuce
• 16 cocktail tomatoes
• 50 g plum(s) from the jar
• 1 tsp honey
• 1 tsp Dijon mustard
• 50 ml balsamic vinegar
• 100 ml walnut oil
• 100 ml olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the goat’s cheese with the finely chopped spring onions and finely chopped garlic. Season with salt and pepper. Form small balls. Fry the chopped walnuts in the vegetable oil until sticky. Roll the cream cheese balls in the toasted walnuts until they are coated with walnuts. Refrigerate the balls until ready to serve. Purée the plums, without the juice, with the honey and mustard. Lightly purée again with the vinegar and oils. Season with salt and pepper. Halve the cocktail tomatoes, wash the lamb’s lettuce thoroughly, and arrange on plates. Dress with the vinaigrette. Arrange the cocktail tomatoes in a circle, cut-side down, and place the goat’s cheese balls on top. If you have any leftover toasted walnuts, scatter them over the salad.