I fell in love with fig leaves as a line cook by learning how to wrap delicate fish with them by using the hard stem to pierce it together like a food love letter.
The sublet flavor the leaf gives to a dish reminded me of soft almond licorice if it was a velvet blanket. (That makes sense right?)
Marinate some raw thinly sliced scallops drizzle olio nuovo and add flake salt, plate with sliced persimmons and top with lightly pickled thinly sliced shallots. :)