Spinach Dumpling Salad

For the dumplings, clean and rinse the spinach, blanch in salted water, rinse and squeeze very well. Then chop finely.

Cut pretzel roll into 1 cm cubes. Place on a baking tray and roast in a heated oven on the middle shelf at 200 °C (gas 3, convection oven 180 °C) for 80-10 min. Finely dice onions and garlic. 2.

Heat butter and sauté onions and garlic in it. With the milk over the bread rolls form, 5 min. pull. Add flour, egg, breadcrumbs and spinach, fold in and knead lightly.

Salt, season with pepper, rest half an hour.

Press garlic through a press and mix with mustard, balsamic vinegar, 3 tbsp water and olive oil. Season with sugar, pepper and salt. Peel red onion, cut in half and slice lengthwise into 2-3 mm wide wedges. Clean dandelion lettuce, rinse and dry.

Cut cherry tomatoes in half. Drain mozzarella well, halve and cut into 1-2 cm wide wedges. Cut chives into longer pieces.

Make about 30 small dumplings from the dumpling mixture.

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