Wash the lettuce, shake dry and finely chop.
Divide the bread into pieces and blitz into fine crumbs in a food processor.
Mix the cream cheese with half the crumbs and stand for 5 minutes.
Coarsely crush the peppercorns and mix with the remaining crumbs and a pinch of salt on a small plate.
Using a damp teaspoon, scoop out 6 equal pieces from the cream cheese and shape into balls with dampened fingers. Turn the cream cheese balls in the crumb mixture to coat.
Season the stock with salt, pepper and vinegar and toss with the salad.
Serve the salad on 2 plates and arrange the cream cheese balls on top