Baked black figs with goat cheese and beetroot oil

Ingredients:
(Four portions)
Black Figs 12 each

Crottin de chauvignol (available in good supermarkets) 90gm
Orange 1 each 
Cream 100 ml
Spring onion salad
Spring onions, white part only, cut into fine stripes 20gm
Chives 10gm
Flat Parsley 10gm
Carrot, cut into fine stripes 20gm
Lemon dressing
Lemon juice 10 ml
Olive oil 20 ml
Seasoning to taste
Beetroot juice (bottled, available in good supermarkets) 200 ml

Method
1. In a saucepan reduce the cream.
2. Crumble goats cheese into a medium size bowl.
3. Grate the orange zest and mix into the crumbled cheese. Fold the reduced cream into the cheese mix.
4. Cut the figs into halves. Divide the cheese mix into 12 pieces on top of the each fig.
5. Bake in a pre-heated oven at 250 C for 2 minutes.
Remove the figs from the oven and keep aside.
6. In a saucepan reduce the beetroot juice till you have syrup. Add olive oil but do not stir, otherwise the dressing will become cloudy.
7. Mix the carrot, spring onion julienne, flat parsley and chives batons together and toss in the lemon dressing.
8. Place the figs on the plate, top with the spring onion salad. Drizzle the beetroot oil around.