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grilled figs


12 large or 18 medium-size ripe but firm fresh figs (1 pound)

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon pomegranate molasses (available at Middle Eastern markets)

12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)

Fresh mint leaves for garnish



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