Boil down the sugar with 2 tablespoons of water in a pan to a light caramel. Add the walnuts and caramelise while turning until golden brown. Let the walnuts cool down on a flat plate covered with baking paper
In the meantime, season the cream cheese with paprika, salt and pepper. Form 8 dumplings with 2 moistened tablespoons. Cover and put in a cool place. For the dressing peel garlic and chop coarsely. Finely puree vinegar, wine jelly, mustard and garlic with the chopping stick. Fold in the oil. Season to taste with salt and pepper. Cut cress from the bed. Wash chervil, shake dry and chop finely. Stir the herbs into the dressing. Clean, wash and dry shake the salad. Pluck radicchio and frisée into bite-sized pieces
Fill nuts into a freezer bag and crush them finely with a dough roll. Pour onto a flat plate. Turn cream cheese gnocchi in the nuts. Marinate salad with dressing. Arrange on plates with the bung cheese pralines. Garnish with daisies