Serves about 10. Recipe is from Inglewood Farm and Lili Courtney.
1 goat cheese log with dried nuts and fruit
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup arugula, roughly chopped
3 to 4 chopped dried figs
1/2 cup red and green grapes, halved
1 to 2 tbls. mayhaw pepper jelly vinaigrette
Salt and pepper
1. Place the goat cheese on a platter. In a bowl, toss all the ingredients together and dress with vinaigrette. Season with salt and pepper. Mound the relish on the platter next to the cheese and serve with crackers.