Fig Salad With Goats Milk Yogurt And Pepper Cress Recipes

FIG SALAD WITH GOAT'S MILK YOGURT AND PEPPER CRESS

Provided by Mourad Lahlou

Categories Salad Appetizer Vegetarian Quick & Easy Yogurt High Fiber Lunch Goat Cheese Fig Summer Healthy Watercress Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Fig Salad with Goat's Milk Yogurt and Pepper Cress image

Steps:

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.

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**

FIG & GOAT CHEESE SALAD

Provided by Food Network Kitchen

Time 16m

Number Of Ingredients 16

Fig & Goat Cheese Salad image

Steps:

1. Preheat a grill to medium.
2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams

Ingredients

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons walnut oil
1 tablespoon finely minced shallot (about 1/2 shallot)
1 teaspoon minced fresh thyme
8 ripe black or green fresh figs, halved
Olive oil for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices
1 medium head frisee, leaves separated, and torn (about 8 cups)
1 bunch watercress, stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

FIG SALAD

Make and share this Fig Salad recipe from Food.com.

Provided by ellie_

Categories Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Fig Salad image

Steps:

In a medium bowl whisk together first five ingredients (yogurt - lemon juice), season with salt and pepper and set aside.
Sprinkle figs with fleur de sel (sea salt); set in the center of a plate. Drizzle dressing over figs; scatter the pepper cress and mint over the figs. Season with olive oil and Indonesian pepper.

Nutrition Facts : Calories 160.1, Fat 0.7, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 41.3, Fiber 6.2, Sugar 34.6, Protein 1.7

Ingredients

1/2 cup goat milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla
2 tablespoons lemon juice
24 black mission figs, halved lengthwise
sea salt (or Fleur de sel)
2 bunches pepper, cress thick stems trimmed or 2 bunches watercress, thick stems trimmed
1 cup mint leaf
olive oil
1 dried Indonesian long pepper, ground in a spice mill

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