Fig and Walnut Tapenade on Daikon Rounds - Series 0

What You'll Need
1 cup minced, stemmed, dried figs
1/3 cup spring or filtered water
1/2 cup coarsely chopped oil-cured black olives
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon capers, drained, but not rinsed, minced
1 1/2 teaspoons minced, fresh parsley
sea salt
1/2 cup walnut pieces, lightly pan toasted
20-30 1/4-inch thick daikon rounds

Instructions
To prepare the tapenade, combine figs and water in a sauce pan. Cook over
medium heat, uncovered, until the figs are soft and the water has
dissipated, 7-10 minutes. Transfer to a mixing bowl and stir in olives,
vinegar, capers and parsley. Season to taste with salt (remembering that
the olives and capers will flavor with salt). Mix well to combine. Set
aside.
Pan toast the walnuts in a dry skillet over medium heat until fragrant,
about 3 minutes. Transfer to a bowl and set aside.
Bring a pot of water to a boil and cook daikon rounds until crisp-tender,
4-6 minutes. Drain and arrange on a platter. Cover and chill completely.
To serve, arrange daikon rounds around the rim of a platter. Just before
serving, fold walnuts into tapenade and mound in the center of the platter,
allowing guests to serve themselves. Makes 10-15 servings.
Note: The tapenade can be made a couple of days in advance of the party, but
do not stir in the nuts until serving time, as they will get soft. The
daikon can be cooked the morning of the party. You may also choose to serve
the tapenade already mounded on the cooked daikon for a more elegant
presentation.