Preheat the oven to 200'C.
Cut a cross in the top of the fig, to a depth of half way into the fruit. Pick the leaves from the thyme and stuff them into the cross. Then drizzle the honey on top and bake for about 8-10 minutes until soft but still able to hold their shape.
Pull the smoked chicken apart into strips. Pick the leaves from the curly endive. Remove the leaves from the radishes and slice. Halve the apple and slice thinly. Then cut the fennel in half, remove the core and finely chop. Pick the parsley and chop.
Heat a frying pan and add the oil. Add the fennel and the pine nuts and cook until golden in colour. Season with salt. Then squeeze the lemon into the pan and add the rest of the prepped ingredients. Gently mix together.
Place a handful of salad in the middle of the plate, place a roasted fig on top and drizzle the juice from the roasted figs around the salad.
«Before plating this dish make sure that the fennel is not too hot as this will cause the salad leaves to wilt. »