Toast the sunflower seeds in a dry pan (shake the pan frequently to prevent burning). Remove from the pan when they start to smell intense and lightly brown.

In a small bowl, place the mustard, olive oil, and balsamic vinegar. Mix well.

Finely chop the beet. Cut the cheese into smaller pieces or crumble by hand. On a plate, evenly spread washed and dried lamb's lettuce, beets, and cheese. Drizzle with the sauce and sprinkle with sunflower seeds.