For the feta cheese with tomatoes, drain the feta gupferl cheese a little and place it in the center of the plate. Season with a bit of sorrel clover.
Slice the tomatoes and arrange them around the cheese. Drizzle one kind at a time with pumpkin seed oil, basamico vinegar and the balsamic cream.
Cut the chives into small rolls and sprinkle over the feta cheese and tomatoes. Add a little salt to taste.
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