Fresh figs halved to reveal their jewel-like interior, crumbled goat cheese, candied walnuts, radicchio, and a warm honey balsamic dressing. Autumn on a plate.
Toast walnuts in a pan with 2 tbsp honey, a pinch of salt, and fresh thyme over medium heat for 4 minutes. Spread on parchment to cool — they harden as they cool. Do not eat them all before the salad.
Halve figs through the stem. For extra flavour, place cut-side down on a hot dry pan for 90 seconds until caramelised. The cut face develops a golden, sticky surface that concentrates the sweetness.
Spread greens and radicchio on a platter. Drape prosciutto if using. Nestle fig halves cut-side up throughout. Crumble goat cheese over everything. Scatter candied walnuts last.
Drizzle honey balsamic dressing over everything just before serving. A final drizzle of straight honey over the figs is optional and non-negotiable. Serve immediately.
Warm, sweet, and beautifully complex. This dressing is also delicious poured over roasted vegetables, grilled halloumi, or drizzled on pizza.