Salad with figs, kale and caramelized hazelnuts

Toast hazelnuts in a pan until fragrant. Add olive oil, honey, salt, stir quickly, spread on parchment to cool. Mix dressing in large bowl. Remove thick stems from kale, slice leaves, massage with dressing until tender. Cut figs into wedges, quickly sear cut sides in butter. Tear lettuce into bite-size pieces, mix with kale. Arrange salad on platter, top with figs and crushed hazelnuts.