Fig Salad with Goat's Milk Yogurt and Pepper Cress

Name: Fig Salad with Goat's Milk Yogurt and Pepper Cress
Yield: 4 servings
Ingredients: 1 "1/2 cup goats milk yogurt", 1/2 cup soft fresh goat cheese, crumbled; 1 2 teaspoons honey; 1 1/2 teaspoon (scant) vanilla extract; 1 2 tablespoons fresh lemon juice; 1 24 ripe black Mission figs, halved lengthwise; 1 Fleur de sel*; 1 2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups); 1 1 cup (loosely packed) small mint leaves; 1 Extra-virgin olive oil; 1 1 dried Indonesian long pepper**

From the kitchen of Carly

Ripe figs halved and crowned with tangy goat cheese yogurt, then scattered with peppery cress and fresh mint. A balance of sweet fruit, creamy dressing, and bright heat that tastes elegant but comes together in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1"1/2 cup goats milk yogurt", 1/2 cup soft fresh goat cheese, crumbled
12 teaspoons honey
11/2 teaspoon (scant) vanilla extract
12 tablespoons fresh lemon juice
124 ripe black Mission figs, halved lengthwise
1Fleur de sel*
12 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
11 cup (loosely packed) small mint leaves
1Extra-virgin olive oil
11 dried Indonesian long pepper**

Instructions

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