Fig Salad With Goat'S Milk Yogurt And Pepper Cress
- 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**
- 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.
- **
goats milk yogurt, goat cheese, honey, vanilla, lemon juice, black, bunches pepper, mint, extravirgin olive oil, long pepper
Taken from www.epicurious.com/recipes/food/views/fig-salad-with-goats-milk-yogurt-and-pepper-cress-354871 (may not work)