Step 1

Bring a pot of water to a boil over high heat. Add a teaspoon of salt and the tortellini, and cook until the tortellini bob to the surface and are tender, 6 to 8 minutes. Drain and set aside.

Step 2

Meanwhile, heat the oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant and beginning to brown, 5 to 7 minutes. Transfer to a cutting board and roughly chop once cool enough to handle.

Step 3

Trim the stems from the Mission figs and roughly chop. Tear the pieces of prosciutto into long ribbons.

Step 4

Combine the cooked tortellini, figs, prosciutto, and salad greens in a bowl. Toss with enough balsamic vinaigrette to coat — start with 2 tablespoons and add more to taste. Divide the salad between serving bowls and sprinkle the walnuts on top.