We don't use this word in describing food all that often; but this fruit salad is downright elegant. It's sweet; tart; bright and punchy; thanks to some serious grinds of black pepper. If your figs are super-ripe and sweet; opt for a tarter plum to provide an acidic counterpoint; if your figs are a bit less ripe and still have a hint of that earthiness/grassiness that figs can sometimes have; pick a sweeter varietal of plum (or pluot) for a foil. If manouri isn't available (we're pretty lucky to have a regular source; Aris; makers of the best stuff we've found); thick shavings of ricotta salata would do quite nicely; or spoonfuls of fresh ricotta. We love it at brunch; but it could shine at dessert -- just substitute fresh ricotta (stirred with a touch of honey and the scrapings from a vanilla bean).

Slice figs in half; tip to tail; and lay cut-side up on a serving dish. Slice plums in wedges and tuck them amongst the fig halves. Tuck some bite-sized hunks of manouri in there; then halve a few pecans and scatter those in there; too.Warm some honey (in a microwave or in its jar in a pot on the stove); add a whole bunch of freshly ground black pepper; and give it a thorough stir. You want a good bit of pepper in here or the flavor won't come through. Slice mint leaves into thin ribbons; if they're big (if they're tiny; just leave them whole).Just before serving; drizzle the black pepper honey all over the fruit and manouri -- really Jackson Pollack it on there. Sprinkle mint over top and serve with a knife and fork.