Fig Salad with Goat's Milk Yogurt and Pepper Cress
A sophisticated salad featuring sweet black Mission figs paired with tangy goat's milk yogurt and cheese, garnished with fresh pepper cress and mint. The salad is finished with a honey-vanilla dressing and aromatic Indonesian long pepper.
4 servings
15 min
Ingredients
- •½ cup goats milk yogurt and goat cheese
- •2 teaspoons honey
- •½ teaspoon vanilla extract
- •2 tablespoons fresh lemon juice
- •24 whole ripe black Mission figs
- •1 pinch Fleur de sel
- •2 bunches pepper cress or watercress
- •1 cup small mint leaves
- •2 tablespoons Extra-virgin olive oil
- •1 whole dried Indonesian long pepper
Cooking Instructions
- 1.
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.
15 min
- 2.
A type of sea salt; available at some supermarkets and at specialty foods stores.
- 3.
** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.
