FIG SALAD WITH GOAT'S MILK YOGURT AND PEPPER CRESS

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Fig Salad with Goat's Milk Yogurt and Pepper Cress image

Provided by Mourad Lahlou

Categories     Salad     Appetizer     Vegetarian     Quick & Easy     Yogurt     High Fiber     Lunch     Goat Cheese     Fig     Summer     Healthy     Watercress     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

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**

Steps:

  • 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.

*** Explore more Fig Salad With Goat's Milk Yogurt And Pepper Cress Recipes »

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