4 to 6fresh figs,washed, stems removed and quartered or sliced in ⅛ths
Honey Balsamic Vinaigrette
¼cupolive oilextra virgin
coarse sea salt and pepper to taste
Arrange the chopped walnuts in a single layer on a baking sheet and toast in a 350°F. oven for 8 - 10 minutes, checking frequently to prevent burning. Remove them from the oven and let them cool before adding them to the salad.
Whisk the honey-balsamic vinaigrette ingredients together. You can use a small blender or just shake in a jar. Set aside to allow the flavours to blend.
Arrange freshly washed and dried arugula leaves on a platter (or in individual bowls), add quartered figs, teaspoon-sized dollops of goat cheese, fresh blackberries and chopped toasted walnuts.
Just before serving, drizzle the salad with Honey Balsamic Vinaigrette and toss.
Try to buy figs as close to the day you're planning to use them, as they don't keep well. Store them in a single layer in the fridge and eat them within 3 days. Don't wash them until you're ready to eat them.