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Blue Christmas Cheese Wreath

2 6 oz. packages of Point Reyes Original Blue Cheese (made with Real California Milk)
Blueberries
Figs
Clementines
8 oz. Moondance Gingerbread Men
Salami-capicola

Bring the Blue Cheese to room temperature.
Start with a large surface or serving platter as the foundation to accommodate your Blue Christmas Cheese Wreath.
Wash and dry all produce. Begin by cutting your fresh figs in half. Next create your salami-capicola “flowers,” by following these steps:
– Using a wine glass; place a slice of meat on the glass and fold it so one half is folded into the glass and the other half is folded on the outside of the glass.
– Shingle another slice over the piece already folded on the glass. Fold this piece the same way you did the first.
– Continue with additional slices moving in a clockwise direction – keep in mind the more layers, the better the flower will be when you are finished.
– Now, carefully, flip the glass over right onto your work surface.
– Remove the glass – and you’ve completed one flower – repeat as many times as you’d like – although 3-4 will be ideal for this recipe.
Slice your Blue Cheese into cross-section pieces that resemble large triangle pieces.
Using your garnish herbs; create a wreath in the center of your serving platter.
Place your edible ingredients around your “herb wreath” as shown.