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This dressing improves with time, so if you have time to make ahead and refrigerate for a while, I'd recommend it. If not, it's still going to be great.
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This dressing is easily made in the blender, but you can also whisk it all together. For the blender method, add all the ingredients and pulse until emulsified. Otherwise, whisk the Greek yogurt and olive oil together in a small bowl. Add lime juice, and then the onion, garlic, honey, sea salt, pepper, and finally, the Parmesan.
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To assemble the salad, in a large bowl or on a platter, arrange the watercress. Drizzle leaves with several tablespoons dressing, and turn with fingers to coat. Next, layer on cantaloupe segments, red onion slices, and figs. Drizzle with more dressing. Finish salad by sprinkling on the herb leaves, adding a few Parmesan shavings, a squeeze of fresh lime juice, and a pinch each of sea salt and pepper.