I forgot to mention:

> If I pair figs with blue cheese, I omit the vinegar and have the figs with
> a glass of port, or I use a lesser vinegar like reduced commercial
> balsamic. You might consider toasted walnuts alongside.

One of the dishes in my birthday dinner this year will be Maytag blue cheese
with lavender honey, candied Gravenstein apples and caramel figs. To prepare
the figs, I cut them in half lengthwise, brush the cut edges lightly with
grapeseed oil, coat the cut edges with turbinado sugar, and broil until the
sugar melts and becomes bubbly. I'm debating on whether to add salt or not;
I guess it'll depend on whether I think it would enhance the cheese.

Bob