Preheat the oven to 300 degrees F.
Spread the hazelnuts in a small baking tray or dish and roast for approximately 15 to 20 minutes until lightly browned and fragrant (be very careful not to burn them). Remove from oven. Once slightly cooled, chop the hazelnuts or pulse them a few times in the food processor.
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 3/4 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.
Arrange the figs on a platter. Drizzle with a little aged balsamic, sprinkle with a little fleur de sel salt, and finish by showering with some of the toasted hazelnuts (you may not need to use all the nuts). Serve immediately.
Makes 4 servings.
* This is a great recipe to use Fleur de sel.
Fresh Figs with Fleur De Sel Recipe: https://whatscookingamerica.net/fruit/freshfigsfleurdesel.htm