4 dried Mission figs
1/4 cup red wine vinegar
1 tbsp. honey
3 tbsp. extra virgin olive oil
1/4 tsp. salt
Freshly ground pepper to taste
1 (5-oz.) package arugula, rinsed
and dried
1/4 cup Emerald Glazed Walnuts

Prep: 10 minutes Cook: 5 minutes
Serves: 4

Remove fig stems and discard. Cut figs into fourths; add to a small saucepan with vinegar and honey. Bring to a boil; reduce heat and simmer for 5 minutes. Let cool to warm. Strain figs, reserving vinegar mixture; set aside. In a large bowl, whisk oil into vinegar mixture. Season with salt and pepper to taste; add arugula and toss well. Divide evenly over 4 small plates; top with figs and walnuts. Serve immediately. 

Nutrition per serving: 130 calories, 2 g protein, 16 g total fat (2 g sat.), 11 g carbohydrate, 1 g fiber, 5 g sugar, 0 mg cholesterol, 150 mg sodium, 4 points

dried Mission figs,red wine vinegar,honey,extra virgin olive , oil,arugula,Emerald Glazed walnuts