Just a bit of really good fromage blanc* that I drizzled with Mistral's home-harvested honey, then sprinkled with ginger and fresh-grated nutmeg. It looked kind of naked, so added the fig for a bit of a flourish.
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* Our favorite is from the experimental farm for INRA, or the National Institute for Agronomic Research, in Grignon and is about as good as it gets. The stuff I've found in the States is okay but it's very expensive (not worth the price). Better to either use a good Greek yogurt or to make your own and drain it.
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