Fresh figs are insipid on their
own. In a fit of pique, I
ruthlessly quartered fresh figs,
threw them into a bowl and
assaulted them with balsamic
vinegar, a drizzle of honey and a
pinch of salt. I would have
attacked them with fresh ground
pepper if someone hadn't spirited
away my special blend of red,
green, and black peppercorns. A
handful of sliced blanched almonds
and my fury was temporarily
appeased. I could have tossed in
some salty Bulgarian cheese, but I
didn't feel like it that morning.
