PREPARATION
Moisten the bread in some milk. Sear the finely chopped onion in some butter and add to the bread. Also add cubed mountain farmer’s cheese, eggs and the chopped chives, some salt and knead it all until a dough has formed. Let the canederli dough rest for 2 hours. Once it has sufficiently rested, form dumpling balls and cook them in salted water for about 10 minutes. Melt the butter in a pan. Plate the salad greens next to the canederli; grate Parmesan over the canederli and drizzle with melted butter.