Bene Gourmet Pizza Blog

Fig Salad with Goat’s Milk Yogurt and Pepper Cress

I found this recipe in the Sept 09 issues of Bon Appetit.

Though I have not tried it yet, I will!

Cheers!

-Kevin

www.benegourmet.com

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Ingredients

• 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**

Preparation

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.