Whisk vinegar, 1 tablespoon honey, salt and pepper. Stir in 2 tablespoons of oil. Wash the salad and drain well.
For the carpaccio beetroot, clean, peel and slice into thin slices (be careful, it stains strongly! Wear disposable gloves). Line four plates with beetroot, drizzle vinaigrette over them.
For the topping, peel the onion, cut into thin rings and dust with flour. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings until crispy. Coarsely chop the nuts and fry them briefly. Add 1 tablespoon honey and caramelise everything lightly. Remove from the heat.
For the figs, wash and clean the fruit, make a deep cross incision at the base of the flower and press them apart slightly. Fill with cream cheese, place on the beetroot and sprinkle with onion-nut mixture. Spread the salad on the carpaccio.