Remove the skin from the carrots and dice them very finely. Prepare radishes and cut into small strips. Cut ham into small squares. Chop cress coarsely.
Stir cream quark until smooth. Fold in horseradish paste and half cream. Add radishes, carrots, cress and ham and mix everything together. Season with pepper and salt.
Remove beautiful chicory leaves (2 per person). Spread the greens curd mixture into the leaves. Offer the chicory boats decoratively on a platter.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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