In a large bowl add the blackberries, blueberries, raspberries, strawberries, nectarines and plums, and mix together. Then add in the figs, and mix.
In a medium bowl whisk together the vinegar, sugar and lemon juice until the sugar dissolves. Pour the dressing over the fruit and gently toss to coat evenly. Cover and refrigerate for up to 1 hour to macerate.
To serve, scoop the fruit into small bowls and top with some crumbled biscotti and a dollop of creme fraiche.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Charter Oak Winery, St. Helena, CA