Time for a fig & walnut autumn salad #aurevoir summer.

Autumn is here.
I see figs.
I see figs, blue cheese, prosciutto and mixed leaves.
I see them tossed together with caramelized salted walnuts and then drizzled with olive oil and balsamic.

You need for 6 fashionista or 35 models:

1/2 cup walnuts
2 tbsp sugar
1 tsp water
1/2 tsp sea salt
6 handful mixed lettuce leaves
6-12 figs, halved if small (use 12) and quartered if large (use 6)
80g prosciutto slices
120g hard blue cheese
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Slip into grey Celine sleeveless knit.
Pull on white Givenchy wedges.
Sock down a wine or ten.
Heat sugar and water in a small fry pan over a medium heat until sugar has gone white and crystally think the latest Prada collection.
It should start to turn a chic caramel colour like a new fabulous Max Mara coat.
Now carefully toss in the walnuts and sea salt and give it a shake around.
Keep cooking until walnuts are toasted and sugar has melted and lightly coated them like a trench.
Remove from heat, tip onto a plate lined with baking paper and leave to cool.
Have another wine #guzzle.
Place a small handful of salad leaves onto 6 serving plates.
Top with the figs, prosciutto slices, crumbled blue cheese.
Accessorise with the sprinkling of the delicious nuts.
Drizzle with a good dollop olive oil and some designer balsamic vinegar.
Serve with sea salt and pepper on the side.
Delicious!