Here’s a great recipe from Joe Palma from High Cotton Restaurant in Charleston, SC.

Local Honey Fig, Pecan, Cabbage slaw with preserved Meyer lemon vinaigrette
Serves 4

Ingredients:
Slaw
8 SC honey or brown turkey figs, halved
1 head of SC cabbage, sliced thinly
1c SC pecans, toasted then coarsely crushed
Meyer Lemon Vinaigrette
2 preserved meyer lemons, rinsed, blanched, and minced
3 shallots, minced
2 tbsp SC honey
½ tsp dij0n mustard
2 c Olive Oil
¾ c apple cider vinegar
1 tbsp black pepper
Salt to taste

Directions:
Mix the shallots, preserved lemon, mustard, and apple cider vinegar in a bowl and allow to set and macerate for 10 minutes.
Add the Honey and gently emulsify the oil into the dressing base
Toss the cabbage and pecans together with the vinaigrette and put into the bowl
Seperately, gently toss the figs with the vinaigrette, then arrange on top of and around the slaw