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Fig Salad with Goat's Milk Yogurt and Pepper Cress

Name: 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**

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
A type of sea salt; available at some supermarkets and at specialty foods stores.
3.
** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.

Recipes sourced from Epicurious.com.

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