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Fig Salad with Goat's Milk Yogurt and Pepper Cress

['"1/2 cup goats 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**']

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

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