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Preheat the oven to 350°F. Spread almonds on a large rimmed baking sheet and toast until crisp and golden, 10 to 12 minutes. Meanwhile, spread hazelnuts on a separate large rimmed baking sheet and toast until golden, 10 to 12 minutes. Wrap hazelnuts in a clean dish towel and rub them together to remove skins. Set nuts aside until cool enough to handle.
In a large bowl, combine almonds, hazelnuts, cheese, apricots, figs and prunes and toss. Keep at room temperature in a cool, dark place for up to 3 days or refrigerate in an airtight container for up to 2 weeks.