John Myers
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Erdesbach Goat Cheese with Figs and Wild Herb Salad
The perfect erdesbach goat cheese with figs and wild herb salad recipe with a picture and simple step-by-step instructions.
Salad:
- 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
Jam:
- 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.
Dressing:
- Mix the olive oil and the sherry vinegar 2: 1, add salt, pepper, chopped parsley and echallot (finely diced).
Jam:
- 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.
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