Fresh Fig Salad

INGREDIENTS

9 oz shelled walnuts, roughly chopped
1 Tbsp white wine vinegar
Sea salt and black pepper, to taste
1 tsp stone ground mustard
6 Tbsp extra virgin olive oil
24-30 fresh medium to large black mission figs
6-9 oz feta or chevre

DIRECTIONS

In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.

Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and olive oil, then shake again to emulsify.

Wipe the fresh figs gently, then cut them in half. Arrange them on a large platter or on individual plates - allow 4 to 5 fresh figs per person, depending on the size of the fruit.

Sprinkle 1 to 1 1/2 oz of crumbled feta or chevre per person over the top of the fresh figs. Scatter the toasted walnuts over the fig salad. Just before serving, give the vinaigrette another good shake, then drizzle over the salad.