Fig Salad with Goat's Milk Yogurt and Pepper Cress

Name: Fig Salad with Goat's Milk Yogurt and Pepper Cress
Yield: 6 Servings
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,* ground in spice mill

By Mourad LahlouPhotography by Richard Pierce

July 8, 2009

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Recipe notes