Instructions: Figs grow freely in the warm Mediterranean climate. This attractive salad features them in a wonderful mix of flavors. You can prepare the salad plates a few hours ahead and hold at room temperature, covered with plastic wrap.

Make the vinaigrette a day or two ahead; shake well and drizzle over salads just before serving.

Preheat oven to 350F. Spread walnuts in baking pan and bake until lightly toasted, stirring once or twice, about 7 minutes. Set aside to cool.

Line plates with mesclun. Arrange pear slices on top in fan shape. Scatter figs and cheese over pears. Sprinkle toasted walnuts and parsley over salads.

Make vinaigrette: in glass jar with tight-fitting lid, combine all ingredients and shake well, just before serving, drizzle vinaigrette over salads and serve.

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