Fresh Figs With Fleur De Sel, Aged Balsamic & Hazelnuts

Ingredients

• 1/4 cup hazelnuts
• 1 lb ripe fig, rinsed and patted dry
• good quality aged balsamic vinegar, should be thick and sweet
• fleur de sel or other good sea salt

Directions

1. 1

   Preheat the oven to 300°F.

2. 2

   Spread the hazelnuts in a small baking tray or dish and roast for 15 – 20 minutes until lightly browned and fragrant. Be very careful not to burn them. Once slightly cooled, chop the hazelnuts or pulse them a few times in the food processor.

3. 3

   Trim any stems from the figs. With a sharp knife, gently score an “X” on the top of each fig, being careful not to cut more than ¾ of the way down the fruit. Press your fingers into the base of the fruit until the 4 “petals” you have created open to expose the pink center.

4. 4

   Arrange the figs on a platter. Drizzle with a little aged balsamic, sprinkle with a little fleur de sel, and finish by showering with some of the toasted hazelnuts – you may not need them all. Serve immediately.