Roasted Fig Salad With Grilled Lamb

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Washington Post

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Ingredients

2 tablespoons Dijon-style mustard

2 large cloves garlic

Leaves from 4 sprigs mint, chopped (1/4 cup)

Leaves from 2 to 4 stems rosemary, stems reserved to use as shish kebab skewers at a later meal), chopped (1/4 cup)

1/3 cup olive oil

1 teaspoon salt

8 lamb loin chops (about 1 3/4 pounds total; may substitute 1 pound leftover grilled lamb, cut into slices)

12 figs (Brown Turkey figs are the most commonly grown in this area, although any fresh fig would be appropriate), stemmed and cut in half lengthwise

Leaves from 2 stems thyme (about 1 teaspoon)

1 tablespoon olive oil

1/2 cup Greek-style yogurt

1/2 cup soft fresh goat cheese, crumbled

2 teaspoons honey

1/2 teaspoon vanilla extract

Juice from 1 lemon (2 tablespoons)

1/4 teaspoon salt

Olive oil or water (optional)

7 cups watercress or arugula leaves (stems trimmed), washed and spun-dry

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