Ingredients:

  • 8 oz Fresh Figs
  • 1 tbsp Olive Oil
  • 1 tsp Honey
  • 5 oz Baby Arugula
  • 4 oz Goat Cheese
  • 1/2 cup Walnuts
  • 1 tbsp Balsamic Glaze
  • 3 tbsp Balsamic Vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place halved figs cut-side up on a baking sheet. Brush the tops lightly with olive oil and drizzle with 1 tsp of honey.
  3. Roast for 8–10 minutes until the figs are softened and the edges appear slightly blistered and mahogany-colored.
  4. Remove figs from the oven and let them rest for 5 minutes to allow juices to thicken.
  5. Combine balsamic vinegar, 1 tbsp honey, Dijon mustard, salt, and pepper in a jar.
  6. Slowly stream in the extra virgin olive oil while whisking vigorously or shaking the jar until the mixture is thick, glossy, and fully combined.
  7. Place the baby arugula in a large mixing bowl and toss with the prepared balsamic vinaigrette.
  8. Top the greens with roasted figs, crumbled goat cheese, and toasted chopped walnuts.
  9. Drizzle with balsamic glaze as a final garnish before serving.