Fig Salad with Greens and Walnuts -

- beginning to show milky - at the seams 2 Handfuls of green

- such as tender Arugula - Leaves and their Blossoms, - Red Oak Lettuce Leaves, - tendrils of Frizzy Endive - or a Buttery Limestone - Lettuce, some Chervil - sprigs 3 Rounds of mild goat cheese

6 Fresh walnuts, shelled

- and left in large pieces Freshly ground pepper --THE VINAIGRETTE-- 1 sm Shallot; finely diced

2 ts Champagne vinegar

1 pn Salt

2 tb Extra-virgin olive oil

2 or 3 plates and lay the figs among them, along with the cheese and walnut pieces. Spoon the remaining vinaigrette over the top and serve, lightly peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then whisk in the oil. Taste and adjust the seasoning, if necessary.