A delightful salad combining the sweetness of figs with the tanginess of goat cheese and the crunch of honey-glazed walnuts.
Toast the walnut halves in a dry frying pan over medium heat until fragrant, about 3 minutes.
Keep stirring the walnuts to prevent them from burning and ensure even toasting.
Drizzle the toasted walnuts with honey and stir to coat evenly. Remove from heat and let cool.
Adding honey while the walnuts are warm helps the glaze adhere better.
In a mixing bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper to make the dressing.
Taste the dressing and adjust seasoning to your preference.
Cut the fresh figs in half and arrange them on a serving platter.
Use a sharp knife to ensure clean cuts and preserve the figs' appearance.
Crumble the goat cheese over the figs, distributing evenly.
Let the goat cheese come to room temperature for easier crumbling.
Scatter the honey-glazed walnuts over the salad.
Ensure the walnuts are cool before adding to maintain their crunch.
Drizzle the dressing over the salad just before serving.
Serve the salad immediately after dressing to keep it fresh.
