Figs, Glorious Figs

I spent a few days in the Central Valley of California—a place where many many figs are grown. The season peaks in mid-summer and I was there in late fall, but was able to get a few Mission figs to bring home, and enjoyed some while I was there. A fig is a wonderful fruit—but only when it is fresh does it stand out amongst it’s peers. Dried figs are very good, but they are no better than say dried apricots or dried cherries. It is in the fresh form that it is superior. The very best way to eat a fig is as is—bite into it and enjoy it slowly. The second best way to have them is in a salad.

1 small red onion
¼ c.  hazelnuts, with skin
 radicchio, about half a small head, leaves torn roughly
¼ c. picked basil leaves
½ c. watercress
6 ripe fresh figs
2½ tbsp olive oil, plus extra for roasting the onions
1 tbsp balsamic vinegar
¼ tsp ground cinnamon
Salt and black pepper
Set the oven to 400 degrees. Peel the onions, cut each into two lengthways and then cut each half into three wedges. Place in an ovenproof dish, drizzle with a little olive oil, sprinkle with salt and pepper and roast in the oven for about 30 minutes, or until soft and golden. Remove and leave to cool. Before using, discard any dry layers and break the onions roughly with your hands into bite-size chunks.
Turn down the oven to 300 degrees. Once it reaches this temperature, scatter the hazelnuts in a small roasting tray and toast for 20 minutes. Remove from the oven, allow to cool and then break roughly with the side of a big knife.
Assemble the salad on four individual plates. Mix the three leaves together and place a few on each plate. Cut the figs lengthways into four or six pieces. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.
In a small cup, whisk together the olive oil, vinegar, cinnamon and some salt and pepper. Drizzle this over the salad and finish with a scattering of toasted hazelnuts