This is a dish that I've been trying to perfect for awhile and think that I have finally accomplished an exciting combination of flavors. The dish is a Chevre Cheesecake with Shaved Prosciutto, Fresh Arugula Leaves, and Balsamic Glazed Figs. The cheesecake is your basic recipe except I replace a portion of the cream cheese with goat cheese for a subtle tang with the sweet creaminess. The base is toasted walnuts that are crushed and blended with walnut oil. The prosciutto gives the dish a strong salty flavor that cuts right through the sweet aspects of the figs and cheesecake. Fresh arugula leaves really bring the dish together and give you a taste of bitter and earthy while cleansing your palette of the cream. This appetizer is going to be served on Valentines night as a first course option. I will be taking more pictures of the other courses as we prepare the tasting for the waitstaff tonight.