Photo: Anna Pelzer
Fig Salad with Goat's Milk Yogurt and Pepper Cress
11 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
612
Calories
33g
Protein
31g
Fat
53g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Long Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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**
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes