German-Style Beet And Knodel Salad

• 4 1/4 cups bread 5 cups toasted and crumbled
• 6 tablespoons milk
• 4 tablespoons olive oil
• 1/2 onion minced
• 2/3 cup gruyere cheese grated
• 2 eggs
• 1 egg yolk
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground nutmeg
• 3 tablespoons apple cider vinegar
• 1 tablespoon apple juice
• 1/2 tablespoon honey
• 1/2 tablespoon mustard
• 3/4 pound beets boiled and sliced
• 5 tablespoons nuts chopped
• 1/4 cup fresh parsley minced

1. Mix the toasted bread with the milk in a large bowl.
2. Heat a skillet with a dash of olive oil over medium heat, add the onion, and stir occasionally until the onion looks transparent. Add the onion to the bread mixture.
3. Add the cheese, eggs, egg yolk, salt, pepper, and nutmeg to the bread mixture and mix until you have a thick dough. Cover the bowl with plastic film and let it sit in the refrigerator for 30 minutes.
4. Form dough balls using your hands to form the knodels.
5. In a large pot over high heat, bring water with salt to a boil. Reduce the heat to low for a simmer. Add the knodel to the pot and cook for 15 minutes.
6. Mix the apple vinegar, apple juice, honey, mustard, and 2 tablespoons olive oil in a small bowl.
7. Place the beet slices on plates, add 3 knodels, pour dressing on top, sprinkle nuts, and garnish with green onion when serving.

bread, milk, olive oil, onion, gruyere cheese, eggs, egg yolk, salt, ground black pepper, ground nutmeg, apple cider vinegar, apple juice, honey, mustard, beets, nuts, parsley

Taken from www.yummly.com/recipe/German-style-Beet-and-Knodel-Salad-631930 (may not work)