FIG SALAD WITH GOAT’S MILK YOGURT AND CRESS

Editorial/Bon Appetit

Watercress, black pepper, and plain yogurt,

which are easier to find, can be substituted here.

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 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.
 
Courtesy of Epicurious