Erdesbacher goat cheese with fig jam and wild herb salad

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Salad mix
  • 2 Shallots
  • 8 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 5 TABLESPOONS Olive oil
  • 1/2 Pomegranate
  • 6 Figs
  • 1 TABLESPOON demerara sugar
  • 7-10 Tbsp Precious sweet paprika powder
  • 1 TABLESPOON grainy mustard
  • 8 (20 g each) Goat's cheese taler

Directions

  1. 1

    Wash the salad, drain, clean and pluck into bite-sized pieces. Peel and finely dice the shallots. Mix shallots, 5 tablespoons vinegar, salt and pepper. Fold in the oil in a thin stream in portions.

  2. 2

    Knock out the pomegranate seeds.

  3. 3

    Halve the figs and remove the flesh with a spoon. Mix the pulp and sugar. Simmer figs, 3 tablespoons vinegar and paprika powder in a small pot for about 3 minutes. Remove from heat and stir in mustard.

  4. 4

    Mix salad and vinaigrette. Arrange cheese on 4 plates, spread salad around the cheese. Pour the still warm fig sauce over the cheese. Sprinkle salad with pomegranate seeds.

Nutrition Facts

KCAL
340 kcal
CARBS
19 g
FATS
24 g
PROTEINS
11 g