Mix 2 tablespoons of chopped fresh mint with 3 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1 nutmeg. Let the marinade sit for 15 minutes while you slice and prepare 12 figs. Store the figs in the refrigerator. Add 1 cup of heavy cream (or canned) to the mint mixture and whisk with a fork. Season to taste with black pepper. Arrange lettuce leaves on 6 serving plates, top with sliced figs, and cover with the marinade. Sprinkle with 2 tablespoons of toasted and chopped hazelnuts.
Mix 2 tablespoons of chopped fresh mint with 3 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1 nutmeg. Let the marinade sit for 15 minutes while you slice and prepare 12 figs. Store the figs in the refrigerator. Add 1 cup of heavy cream (or canned) to the mint mixture and whisk with a fork. Season to taste with black pepper. Arrange lettuce leaves on 6 serving plates, top with sliced figs, and cover with the marinade. Sprinkle with 2 tablespoons of toasted and chopped hazelnuts.
