Fig Salad with Goat's Milk Yogurt and Pepper Cress |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here. Ingredients:
1/2 cup goatÂ’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 |
Directions:
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.
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 .
|
|