b'Fig & Pepper Cress Salad with Goats Milk Yogurt, Goat Cheese, & Meyer Lemon & Honey VinaigretteJOHN TESARServes 4FOR THE VINAIGRETTE:V cup goats milk yogurtV cup soft fresh goat cheese, crumbled2 teaspoons clover honeyV teaspoon (scant) vanilla extract2 tablespoons fresh Meyer lemon juiceKosher salt to tasteFOR THE SALAD:24 ripe black Mission figs, halved lengthwiseMaldon sea salt2 bunches pepper cress or watercress, thick stems trimmed (about 3 cups)1 cup (loosely packed) small mint leavesPompeian Extra Virgin Olive OilGrains of paradiseTO PREPARE THE VINAIGRETTE:Whisk together the first 5 ingredients in a medium bowl. Season with salt, and reserve.TO PREPARE THE SALAD:Sprinkle the figs with Maldon salt and set in the center of the plate. Drizzle the vinaigrette on the figs; scatter pepper cress and mint over them. Finish by drizzling with olive oil and seasoning with grains of paradise.CHEF STELLINOS SUGGESTED WINE PAIRING:Legaris Verdejo179'