Summer salad with cream cheese balls

Name: Summer salad with cream cheese balls
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp dried flowers; 2 tbsp sunflower seeds; 200 g double cream cheese; 2 tbsp chives; 1 shallots; 250 g raspberries; 150 g head lettuce; 50 g rocket; 1 tbsp coarse-grain mustard; 3 tbsp olive oil; 4 tbsp white balsamic vinegar; 2 tbsp black sesame seeds; ½ tsp salt; a little pepper

Total: 30 min. | Active: 30 min.

vegetarian, gluten-free, Low Carb

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Ingredients

for 4 person

Cream cheese balls
2 tbsp	chives, finely chopped
2 tbsp	black sesame seeds
2 tbsp	dried flowers
200 g	double cream cheese

Dressing
1 tbsp	olive oil
1	shallot, finely chopped
100 g	raspberries
4 tbsp	white balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
a little	pepper
1 tbsp	coarse-grain mustard

Salad
150 g	head lettuce, cut into pieces
50 g	rocket
150 g	raspberries
2 tbsp	sunflower seeds, roasted

How it's done

Cream cheese balls

Place the chives, sesame seeds and blossom on three separate plates. Shape the cream cheese into approx. 15 little balls, roll 5 cream cheese balls in each, press down gently, cover and chill.

Dressing

Heat the oil in a small pan. Sauté the shallot for approx. 5 mins. Add the raspberries, balsamic and oil, season. Puree the raspberries until smooth, pass through a sieve, stir in the mustard.

Salad

Serve the lettuce and raspberries with the cream cheese balls. Sprinkle with sunflower seeds, drizzle the dressing over the top.

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