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We’ve been waiting for figs to return to the market since their fleeting spring season ended months ago. For help making the most of this short-lived fall crop, we turned to chef Ted Fleury. At his bar, The Alembic, the San Francisco chef uses figs in a salad that just might be the most perfect combination of crisp, crunchy and creamy textures. And it’s beautiful to boot. Serve this light dish on a warm fall evening with a bottle of wine and a loaf of artisanal bread.
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