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Pecorino Romano with Apples and Fig Jam

Here’s why I love this dish: it looks gorgeous on the plate, and it’s much more sophisticated than the simplicity of the ingredients would suggest. It’s a two-biter with lots of strong layers of flavor: first the bite of the cheese, then the crisp lemony tang of the apple and the sweet jammy aftertaste of the figs. Together, the combination is amazing. Use the fig jam on anything from pancakes to pork chops.

Cooks' Note

To toast the nuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes. Spread the nuts on a baking sheet to cool completely before using.

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