Makes 4-6 servings
- 8 to 12 ripe fresh figs depending on their size (or you can use dried figs)
- ¼ cup of balsamic or aged sherry vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup of extra virgin olive oil
- 1 cup of whole walnut halves (4 ounces)
- 8 to 10 cups of baby arugula
- 8 ounces crumbled Roquefort cheese or blue cheese
Preheat oven to 375° F (190.56° C).
In a small bowl whisk together the vinegar, mustard, honey, 1 teaspoon salt and 1/2 teaspoon of pepper.
While whisking, slowly add olive oil and set aside.
Cut the figs making an X in them into quarters without going all the way through.
Place the figs and walnuts together on a baking sheet lined with parchment paper.
Depending on the ripeness of the figs, roast them for 8 to 10 minutes (if using dried figs, it takes about 8 minutes) and be careful not to overcook the walnuts. The figs need to begin to release some of their juices.
Meanwhile, place the arugula in a large bowl, add the vinaigrette and toss well.
Distribute the arugula among six salad plates, add the Roquefort or blue cheese crumbles and then place the warm figs and walnuts on top.
Serve immediately, enjoy!