Hearty Carthusian Dumplings

Finely chop the shallots and parsley and sauté in a frying pan with butter. Spread four slices of bread with the shallot-parsley mixture and top with cheese. Place the remaining slices of bread on the sandwiches and soak them in the clear soup. Then bread them like a cutlet, i.e. turn them in flour on the other side, pull them through the beaten egg and coat them with the breadcrumbs.

In a frying pan with enough olive oil and 3 whole cloves of garlic, toast the breaded bread on both sides.

Carefully rinse and drain the spinach. Mix a salad dressing from the cooled pressed olive oil, walnut oil and balsamic vinegar, season with salt and pepper. Dress the spinach with the salad dressing, stir in halved cherry tomatoes and chives and arrange on plates. Serve with the hearty Carthusian dumplings.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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