Move the oven rack to the middle position and preheat to 400 degrees F. Line a sheet pan with parchment paper and use a light layer of EVOO or cooking spray to prevent sticking. Remove the tough stems from the figs with a knife and slice them into quarters or halves. Spread the figs evenly across the parchment. Drizzle a small amount of oil over the figs (optional).

Place the baking sheet in the preheated oven and roast the figs for 15-20 minutes or until they appear ever-so-slightly caramelized and the inside flesh appears plump and juicy. Remove the baking sheet from the oven and allow the figs to slightly cool.

While the figs are roasting, assemble the foundation of the salad. Spread a vibrant bed of watercress or your greens of choice in a large salad bowl or serving platter. Top the greens with walnuts and blue cheese. If you’re using fresh herbs like rosemary or thyme, add them to the base of the salad at this time.

Whisk together the honey vinaigrette. In a small bowl, add the minced garlic, honey and champagne vinegar until thoroughly combined. Add a pinch of salt and freshly cracked pepper. While whisking, drizzle in half of the extra-virgin olive oil. Continue to whisk until the ingredients are completely emulsified. Taste the dressing and adjust the flavor to your liking. Add the remainder of the oil as preferred. The reason for this approach is to ensure the EVOO doesn’t overpower the delicate and subtly sweet honey.

Add the roasted figs to the salad, top with a little extra freshly cracked pepper, if desired, and drizzle the honey vinaigrette. A delicious but optional addition is to add a drizzle of balsamic glaze, which adds a pop of flavor to this absolutely delicious fig salad.