Fig Salad with Goat's Milk Yogurt and Pepper Cress
Ingredients
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
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
Preparation
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.
