This is a delicious recipe! Roasting slightly caramelizes the figs and creates flavorful browned bits that will season the vinaigrette. If you don’t have molasses on hand, use honey or maple syrup.

1/3 cup balsamic vinegar
1 tablespoon molasses, raw honey or maple syrup
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 c. whole walnuts, toasted
1/4 c. dried cranberries
1/4 c. sunflower seeds, optional
4 large (dark-skinned) fresh figs, halved (such as Black Mission)
Non-stick Cooking spray
5 cups mixed baby greens with a little arugula (adds a nice peppery flavor to your salad)
1/4 cup (1 ounce) crumbled goat or feta cheese
1/8 teaspoon freshly ground black pepper

Preheat oven to 425F. Roast your walnuts on the stove by placing in a pan and stirring over med heat. You must continue stirring because the natural oils found in nuts makes them easy to burn. You can also roast the walnuts in a 400F oven for a few minutes. Stir occasionally. Allow the walnuts to cool.

Combine the first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs and walnuts with a slotted spoon, reserving vinegar mixture.

Place figs and in a baking dish coated with cooking spray. Bake at 425F for 8 to 10 minutes. Remove figs and place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl. It is important to allow the figs, walnuts and vinaigrette to cool to room temperature.

Place greens on a platter and arrange figs, walnuts, dried cranberries and sunflower seeds over top. Sprinkle with feta cheese and freshly ground black pepper. Drizzle with cooled vinaigrette.