Photo by Deb Lindsey for The Washington Post
This is a unique and flavorful summer salad that would be an ideal accompaniment for just about any barbecue sauce-slathered grilled protein.
You can cook the fruit and cheese on an outdoor grill as well. The balsamic vinegar you use here should be an aged, thick, sweet-tart one.
Heat a grill pan over medium-high heat. Add the cheese and figs; cook for 2 to 3 minutes per side until the fruit is caramelized and tender and the cheese is warmed and grill marks have formed.
Transfer the cheese to a cutting board; cut each slab into 4 triangular pieces, so you have 8 pieces total.
Toss the arugula and fennel in a medium bowl with the remaining tablespoon of oil and the salt.
To serve, divide the greens among individual salad plates. Top each with 2 fig halves, 2 cheese triangles and some walnuts. Drizzle each salad with a 1/2 teaspoon of the remaining balsamic vinegar, then sprinkle each lightly with pepper.
NOTE: Toast the walnuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool completely before using.
Per serving: Calories 230; Total Fat 18g (Saturated Fat 5g); Cholesterol 15mg; Sodium 270mg; Total Carbohydrates 13g; Dietary Fiber 3g; Protein 7g; Sugars 10g