Ingredients

• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons walnut oil
• 1 tablespoon finely minced shallot (about 1/2 shallot)
• 1 teaspoon minced fresh thyme
• 8 ripe black or green fresh figs, halved
• Olive oil for brushing
• Kosher salt and freshly ground black pepper
• 8 diagonally cut baguette slices
• 1 medium head frisee, leaves separated, and torn (about 8 cups)
• 1 bunch watercress, stems trimmed (about 3 cups)
• 1/4 cup walnuts, toasted and roughly chopped
• 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

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Instructions

1. Preheat a grill to medium.
2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.