Head Lettuce with Herbs and Cheese Balls

Ingredients

• 60 g walnut kernels
• 50 g dried apricots
• 1 handful chives rings
• 1 tsp Pink peppercorns
• 300 g cream cheese
• paprika powder (sweet)
• 1 grapefruit
• 1 pinch turmeric (ground)
• 1 tsp liquid honey
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 1 Shallot
• 1 head lettuce
• 2 handful herbs (e.g., basil, chervil, parsley, lamb's ear)
• edible flowers for garnish (e.g., nasturtium, dandelion)

Instructions

1. 1.

   Finely chop the walnuts and apricots. Sprinkle both with the chives on a plate. Crush the pink peppercorns between your fingers and add them. Scoop small portions of cream cheese with a teaspoon, roll in the nut mixture to form small balls. Dust with paprika powder and chill.

2. 2.

   Peel the grapefruit thoroughly and cut out the segments. Squeeze juice from the remaining flesh, mix with turmeric, honey, mustard, salt, and pepper. Peel and finely dice the shallot, add it to the dressing and season to taste.

3. 3.

   Rinse the lettuce, dry by spinning, and tear into bite-sized pieces. Rinse the herbs, shake dry, and pluck.

4. 4.

   Arrange the lettuce with herbs and grapefruit on plates. Drizzle the dressing over, place the cheese balls beside, and garnish with edible flowers before serving.