Erdesbach Goat Cheese with Figs and Wild Herb Salad

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 223 kcal



  • 400 g Mixed salad
  • Seasonal herbs
  • Edible flowers
  • 100 g Pomegranate

Salad dressing:

  • 200 ml Olive oil
  • 100 ml Sherry vinegar
  • 1 bunch Parsely
  • 2 Pc. Shallots
  • 1 pinch Salt and pepper


  • 2 Pc. Figs
  • 1 pinch Brown sugar
  • 1 pinch Paprika powder
  • 3 tbsp Balsamic vinegar
  • 1 tsp Mustard coarse


  • Put the cheese on the plate first so that it can be heated without the other ingredients suffering. Mix the salad with the herbs and a handful of fresh edible flowers and pour the dressing on top.


  • Mix the olive oil and the sherry vinegar 2: 1, add salt, pepper, chopped parsley and echallot (finely diced).


  • 2 Chop the figs into small pieces and mix half with brown sugar. Also add a dash of balsamic vinegar and a small teaspoon of hot paprika powder. Let simmer for 2 minutes and puree. After pureeing, add a teaspoon of very coarse-grained mustard and stir well. Put a spoonful of the still warm sauce on the cheese.


Serving: 100gCalories: 223kcalCarbohydrates: 4.2gProtein: 1gFat: 22.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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