Fig salad with goat's milk yogurt and pepper cress

Indulge in a delectable fig salad featuring creamy goat's milk yogurt and zesty pepper cress for a burst of fresh flavors. Perfect for a light and refreshing meal.

Ingredients:

• /2 cup goat's milk yogurt
• /2 cup soft fresh goat cheese, crumbled
• teaspoons honey
• /2 teaspoon (scant) vanilla extract
• tablespoons fresh lemon juice
• ripe black Mission figs, halved lengthwise
• Fleur de sel
• bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
• cup (loosely packed) small mint leaves
• Extra-virgin olive oil
• dried Indonesian long pepper,* ground in spice mill

Instructions:

1. Combine the initial 5 components in a medium-sized bowl using a whisk. Add salt to taste and set aside.
2. Dust the figs with fleur de sel and place them in the middle of the plate. Pour the dressing over the figs, then sprinkle pepper cress and mint leaves on top. Drizzle with olive oil and Balinese long pepper.
3. * Balinese long pepper, also called Indonesian pepper, can be found in specialty food shops, Middle Eastern markets, and online at zingermans.com.

Summary:

• Calories: 1569 kcal
• Fat: 52 g
• Protein: 37 g
• Carbs: 270 g
• Potassium: 4090 mg
• Magnesium: 325 mg