Step 1

If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.

Step 2

Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.

Step 3

Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).

Step 4

Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.

Step 5

Taste, adjust vinegar and maple to your liking, adding more if you prefer.

Step 6

Serve immediately!