Instructions: Preheat oven to 350 degrees. Spread the walnuts on a baking pan and roast them until they are lightly browned, about 8 minutes. Coarsely chop them and transfer to a small bowl. Set aside.

Remove and discard the stems from the arugula. Rinse, drain and spin dry the arugula leaves. Place in equal mounds on 8 salad plates. Arrange 3 fig halves on each plate and divide the Gorgonzola and walnuts among them. Set aside.

In small saucepan, reduce the port wine by half over medium-high heat, being careful to keep the heat low enough not to ignite. Add the sugar and stir to dissolve. Remove from the heat. Add the balsamic vinegar and slowly whisk in the olive oil.

While the vinaigrette is still warm, drizzle over each salad. If desired, lightly season with fresh cracked black pepper.

Makes 8 appetizer servings.

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