Fig Carpaccio with Lemon and Honey Frisee Salad and Candied Walnuts

In a saute pan on high heat, add the walnuts and brown sugar and cook until sugar melts while constantly stirring. Once the walnuts are coated with melted sugar, remove them from the pan and spread out on a sheet pan lined with parchment paper.

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. Set aside.

Using a mandolin slicer, thinly slice the figs lengthwise.

In a large bowl, toss the frisee with the Parmesan, prosciutto, salt and pepper and the lemon and honey vinaigrette until coated.

To plate: Fan the thinly sliced figs all over the plate and place the salad right in the center. Garnish with Parmesan slices, chervil leaves and candied walnuts.