INGREDIENTS for Mustard Vinaigrette:
2 Tablespoons red wine vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper to taste
INGREDIENTS for Salad:
1 bunch watercress, stems removed and coarsely chopped
1/2 cup walnuts, toasted and coarsely chopped
3-1/2 Tablespoons snipped fresh chives
3 Tablespoons mayonnaise
2 Tablespoons plain yogurt
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
16 fresh figs
8 to 10 cups seasonal salad greens
TO PREPARE:
For the vinaigrette, whisk the vinegar, Dijon mustard and garlic in a bowl until mixed. Add the olive oil gradually, whisking constantly until combined. Season with salt and pepper.For the salad, toss the watercress, walnuts and chives in a bowl. Stir in a mixture of the mayonnaise, yogurt, lemon juice, salt and cayenne pepper.
Stand the figs upright on a hard surface. Cut an X through the stem end of each fig with sharp scissors. Pull apart gently, creating a cavity in each fig. Fill each fig with 1 Tablespoon of the watercress mixture. Toss the salad greens with the desired amount of the vinaigrette in a bowl. Mound the salad greens evenly on 8 serving plates. Top each serving with 2 stuffed figs. Serve immediately
