Arugula Fig Salad with Walnuts, Fig Balsamic, and Walnut Oil

Ingredients:

• 4 cups fresh arugula
• 6-8 fresh figs, quartered
• 1/2 cup walnuts, lightly toasted
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons The Little Shop Fig Balsamic Vinegar
• 2 tablespoons The Little Shop Walnut Oil
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste

Instructions:

• In a small bowl, whisk together the fig balsamic vinegar, walnut oil, and honey until well combined.
• Season with salt and freshly ground black pepper to taste. Set aside.
• In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside to cool.
• Place the fresh arugula in a large salad bowl.
• Add the quartered figs and toasted walnuts to the arugula.
• If using, sprinkle the crumbled goat cheese over the salad.
• Drizzle the prepared dressing over the salad.
• Toss gently to coat all the ingredients with the dressing.

 Serve the salad immediately, garnishing with additional figs or walnuts if desired.