Cream Cheese Balls with Colorful Wild Herb Salad

Roll the cream cheese balls in ground pepper, seasoning the cream cheese with salt only if necessary. Form small balls with moistened hands. Roll them in coarsely ground pepper until they are coated with it all around. For the lettuce, whisk together the marinade ingredients, perhaps adding a tiny bit of vegetable or other clear soup until the marinade emulsifies creamily.

Salad leaves with marinade, Turn the salad leaves in this marinade to the other side. To serve, arrange a bed of lettuce on the plate, arrange the cheese balls on top. Serve with toasted gray bread, baguette or farmhouse bread.

Info:

In the leaf salad everything migrates together, which one finds on the meadow at eatable: Chickweed, young shepherd’s purse, pimpinelle, goutweed leaves, field lettuce, deadnettle, water cress, wild thyme, purslane, arugula, dandelion, wild garlic, garlic knapweed, dost, grape crocus. In addition, of course, flowers: cranesbill, meadow cumin, daisies, violets. Together with the cream cheese balls, this is a nice cheese course in a spring menu, or possibly, even with hot potatoes, a complete spring dish.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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