Fig with Cheese and Port Wine

Name: Fig with Cheese and Port Wine
Yield: 6
Ingredients: 3 ripe and firm figs; 300g of Mina's semi-soft cheese, cut into pieces; 600ml of Port wine (to obtain 100ml of reduction); 200ml of Cassis liqueur (to obtain 100ml of reduction); 3 soup spoons of olive oil; 18 sprigs of chervil; 18 sprigs of beetroot; 18 thimblefuls of trefoil; 12 violet petals, despoiled; 24 edible chrysanthemum petals; Salt and black pepper to taste

1
3 ripe and firm figs
2
300g of Mina's semi-soft cheese, cut into pieces
3
600ml of Port wine (to obtain 100ml of reduction)
4
200ml of Cassis liqueur (to obtain 100ml of reduction)
5
3 soup spoons of olive oil
6
18 sprigs of chervil
7
18 sprigs of beetroot
8
18 thimblefuls of trefoil
9
12 violet petals, despoiled
10
24 edible chrysanthemum petals
11
Salt and black pepper to taste

Ingredients

1
3 ripe and firm figs
2
300g of Mina's semi-soft cheese, cut into pieces
3
600ml of Port wine (to obtain 100ml of reduction)
4
200ml of Cassis liqueur (to obtain 100ml of reduction)
5
3 soup spoons of olive oil
6
18 sprigs of chervil
7
18 sprigs of beetroot
8
18 thimblefuls of trefoil
9
12 violet petals, despoiled
10
24 edible chrysanthemum petals
11
Salt and black pepper to taste

Directions

1
1
2
Wash the fig well and, with a knife, remove the calyx
3
Cut each one into eight equal pieces
4
2
5
Cut the semi-soft cheese into two or three triangles
6
3
7
In a small saucepan, reduce the Port wine to obtain 100ml of liquid
8
Proceed in the same way with the Cassis liqueur
9
4
10
At the bottom of a clear plate, draw a line with a little of the reduced beverage and olive oil, using a spoon as aid
11
5
12
Distribute the cheese triangles and fig pieces harmoniously among the plates
13
Arrange the herb sprigs and flowers
14
6
15
Season with salt and black pepper
16
Drizzle the cheese pieces with a little olive oil and the reduced beverage.