Best Fig Salad With Goats Milk Yogurt And Pepper Cress Recipes

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FIG SALAD



Fig Salad image

Make and share this Fig Salad recipe from Food.com.

Provided by ellie_

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup goat milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla
2 tablespoons lemon juice
24 black mission figs, halved lengthwise
sea salt (or Fleur de sel)
2 bunches pepper, cress thick stems trimmed or 2 bunches watercress, thick stems trimmed
1 cup mint leaf
olive oil
1 dried Indonesian long pepper, ground in a spice mill

Steps:

  • In a medium bowl whisk together first five ingredients (yogurt - lemon juice), season with salt and pepper and set aside.
  • Sprinkle figs with fleur de sel (sea salt); set in the center of a plate. Drizzle dressing over figs; scatter the pepper cress and mint over the figs. Season with olive oil and Indonesian pepper.

Nutrition Facts : Calories 160.1, Fat 0.7, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 41.3, Fiber 6.2, Sugar 34.6, Protein 1.7

FIG & GOAT CHEESE SALAD



Fig & Goat Cheese Salad image

Provided by Food Network Kitchen

Time 16m

Number Of Ingredients 16

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons walnut oil
1 tablespoon finely minced shallot (about 1/2 shallot)
1 teaspoon minced fresh thyme
8 ripe black or green fresh figs, halved
Olive oil for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices
1 medium head frisee, leaves separated, and torn (about 8 cups)
1 bunch watercress, stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

Steps:

  • 1. Preheat a grill to medium.
  • 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
  • 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
  • 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams

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