Honey and balsamic vinegar add a lot of flavor to roasted figs that are added to an arugula salad with chèvre and walnuts.

10 fresh whole figs

2 Tablespoons honey

2 Tablespoons water

2 Tablespoons balsamic vinegar

1 sprig fresh thyme (or ½ tsp. dried)

pinch sea salt

1-2 Tablespoons olive oil

2 cups arugula

¼ cup goat cheese, crumbled

¼ cup walnuts

1 small shallot, thinly sliced

Preheat oven to 300 degrees F. In a small oven-proof skillet combine honey, water, balsamic vinegar, thyme, and salt. Bring to a simmer and cook for a few minutes until it starts to get syrupy. Remove from heat and add the fresh figs. Spoon some of the liquid over the figs and place the pan in the oven.
Roast for 35-40 minutes or until the liquid has thickened a bit (about the viscosity of maple syrup) and the figs have darkened a bit. (You can turn figs over halfway through the roasting time.)
Remove from oven. Transfer figs to a small bowl. Whisk the olive oil into the sauce in the pan. Let cool before assembling the salad.
To serve:
Arrange the arugula on a platter. Top with the roasted figs, cheese, walnuts, and shallots. Drizzle the warm dressing over the top and serve immediately. (There will be some remaining dressing.)
Yield: 2 servings
Note: The figs would also be really good with roast pork tenderloin.