Fresh Figs With Fleur De Sel, Aged Balsamic &Amp; Hazelnuts

1. Preheat the oven to 300°F.

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. 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. 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.

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Nutrient	Quantity
Total fats	4.002 g
Carbohydrates	12 g
Energy	79.8 kCal
Water	43.77 g
Sodium, Na	40.2 mg
Total lipid (fat)	4.002 g
Sugars, total	12 g
Ash	0.228 g
Carbohydrate, by difference	12 g
Vitamin C, total ascorbic acid	120 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Balsamic vinegar	0	0	0	0
hazelnut	0.25 cup	79.8	12	4.002
fig	1	0	0	0
fleur de sel	0	0	0	0