1. fry the pine nuts in a frying pan. Pit olives, roughly chop tomatoes and peel garlic. Whisk everything in a blitz chopper to a fine paste.
Remove rind from cheese and cut in half horizontally. Spread paste about 1 cm thick on the cut surface of one half of the cheese. Place other half on top of paste and press gently until smooth. Wrap in plastic wrap and refrigerate, weighted with a saucepan, for one night.
Cut cheese into 12 sticks of 8×3 cm each. Mix eggs. Turn cheese in flour to other side, dip in eggs and roll in bread crumbs. Press breadcrumbs exactly smooth so that sticks are sealed all around. Set cheese aside on a flat plate.
Stir through mustard, balsamic vinegar, honey and oil, season with salt and season with pepper. Pluck leaves from herbs, rinse and spin dry. Cut chives into long pieces. Clean lettuce and sorrel and pluck into bite-sized pieces. Mix everything with the salad dressing.
Heat the oil in a frying pan (20 cm ø) to 160 degrees. Bake each 2- 3 sticks for 1-2 min. until done. Remove with a skimmer and drain on kitchen roll. Serve with the leaf salad.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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