Arugula Fig Tomato Salad with Walnuts and Goat Cheese

I love a lunch that takes no time to throw together and is full of flavor and texture. Figs are a huge favorite for me, as they are so adaptable to savory and sweet dishes. The first time I ever ate a dried fig was the last time I ever needed to eat a fig newton. Skip the cookie! The fruit is dessert enough. In this salad, with the crunch of walnut and tang of balsamic, it's kind of a bite of heaven. And then some.

For the salad:

arugula

dried Black Mission figs

grape tomatoes

herbed goat cheese

walnuts

For the vinaigrette:

olive oil

balsamic vinegar

honey

salt

pepper

I usually also add a medley of dried herbs to the vinaigrette, sometimes a squeeze of orange, or freshly chopped shallots.