Fig Carpaccio with Lemon and Honey Frisee Salad and

Name: Fig Carpaccio with Lemon and Honey Frisee Salad and Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Walnuts; ⅓ cups Light Brown Sugar; 1 whole Lemon, Zested; 2 whole Lemons, Juiced; 1 whole Small Diced Shallot; 2 teaspoons Grainy Mustard; 1/4 cups Honey; 1/2 cups Olive Oil; 6 whole Large Figs; 1 whole Head Of Frisee Lettuce, Leaves Separated; 1/4 cups Shaved Parmesan Cheese Plus Extra For Garnish; 1 slice Prosciutto Ham, Julienne; 20 Fresh Chervil Leaves, For Garnish; 10 Lemon Twists, For Garnish; Salt And Pepper, to taste

Servings: persons

1 cup Walnuts
⅓ cups Light Brown Sugar
1 whole Lemon, Zested
2 whole Lemons, Juiced
1 whole Small Diced Shallot
2 teaspoons Grainy Mustard
1/4 cups Honey
1/2 cups Olive Oil
6 whole Large Figs
1 whole Head Of Frisee Lettuce, Leaves Separated
1/4 cups Shaved Parmesan Cheese Plus Extra For Garnish
1 slice Prosciutto Ham, Julienne
20 Fresh Chervil Leaves, For Garnish
10 Lemon Twists, For Garnish
Salt And Pepper, to taste

1
In a saute pan on high heat, add the walnuts and brown sugar and cook until sugar melts while constantly stirring.
2
Once the walnuts are coated with melted sugar, remove them from the pan and spread out on a sheet pan lined with parchment paper.
3
In a large bowl whisk together lemon zest, lemon juice, shallots, mustard, honey, olive oil, salt and pepper until combined to make a lemon and honey vinaigrette.
4
Set aside.
5
Using a mandolin slicer, thinly slice the figs lengthwise.
6
In a large bowl, toss the frisee with the Parmesan, prosciutto, salt and pepper and the lemon and honey vinaigrette until coated.
7
To plate: Fan the thinly sliced figs all over the plate and place the salad right in the center.
8
Garnish with Parmesan slices, chervil leaves and candied walnuts.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Walnuts, ⅓ cups Light Brown Sugar, 1 whole Lemon, Zested, 2 whole Lemons, Juiced, and more.

Yes, Fig Carpaccio with Lemon and Honey Frisee Salad and Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fig Carpaccio with Lemon and Honey Frisee Salad and Candied Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions