FIG SALAD w/GOAT'S MILK YOGURT & PEPPER CRESS

By BobD

Ingredients

• 6 SERVINGS
• 1/2 cup goat's milk yogurt
• 1/2 cup soft fresh goat cheese, crumbled
• 2 teaspoons honey
• 1/2 teaspoon (scant) vanilla extract
• 2 tablespoons fresh lemon juice
• 24 ripe black Mission figs, halved lengthwise
• Fleur de sel
• 2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
• 1 cup (loosely packed) small mint leaves
• Extra-virgin olive oil
• 1 dried Indonesian long pepper**

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Whisk together first 5 ingredients in medium bowl. Season with salt and reserve.

Sprinkle figs with fleur de sel; set in center of plate.

Drizzle dressing on figs; scatter pepper cress and mint over.

Season with olive oil and Indonesian pepper.

** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.