Step 1

If making a balsamic vinaigrette (like in this recipe), combine all the ingredients in a dressing jar or mason jar and refrigerate until ready to use. Store leftovers in the fridge for up to a week.

Step 2

Place the arugula or field greens in a large salad bowl. Toss with half of the vinaigrette, 3 tablespoons, to coat the greens.

Step 3

Quarter the fresh figs by first cutting of the stems, then slicing them in half and again in quarters. Place them on top of the greens.

Step 4

Crumble the goat cheese on top of the salad and drizzle the remaining dressing over the top of the figs and goat cheese for added flavor.