| | FOR THE CITRUS DRESSING |
| 1/2 | c | Lemon juice |
| 1/2 | c | Orange juice |
| 1/2 | c | Lime juice |
| 2 | | Lime leaves |
| 2 | | Eggs |
| 2 | tb | Honey |
| 1/2 | c | Rice wine vinegar |
| 1 | c | Olive oil |
| | Salt and pepper; to taste |
| | FOR THE SALADS |
| 4 | | Black mission figs |
| 2 | tb | Extra-virgin olive oil |
| 2 | tb | Balsamic vinegar |
| 3 | oz | Vermont goat cheese |
| 2 | tb | Mascarpone cheese |
| 1 1/2 | tb | Lemon curd |
| | Salt and freshly ground black pepper; (to taste) |
| 4 | | Sheets phyllo dough |
| 2 | tb | Butter; melted |
| 4 | | Blanched chives |
| 4 | bn | Cape Cod greens or mesclun mix |
| 4 | sl | English cucumber; sliced lengthwise, (1/4 " thick) |
| 1/2 | c | Small currant tomatoes; (red & yellow) |
