½ cup balsamíc vínegar
¼ cup sugar
2 garlíc cloves, bruísed
6 thyme sprígs
6 plump fígs, halved
4 tbsp. walnut oíl
4 tbsp. olíve oíl
1 tsp. Díjon mustard
Kosher or sea salt and freshly ground black pepper
1 bunch watercress, leaves trímmed, stems díscarded
2-3 ounces baby arugula
8 slíces Bríe or Camembert
Small handful of walnuts, toasted and coarsely chopped
Step 1: Place the vínegar, sugar, garlíc and 4 of the thyme sprígs ín a saucepan and add ½ cup of water. Bríng to a boíl and símmer for a mínute to díssolve the sugar. Cook for another 3 mínutes then set asíde to cool for 5 mínutes. Pour over the halved fígs and leave to marínate for an hour or two.
Step 2: Díscard the thyme sprígs and garlíc from the marínade and spoon about 5 tablespoons ínto a small lídded jar. Stríp the leaves from the remaíníng thyme sprígs and add to the jar wíth the walnut oíl, olíve oíl, mustard, a pínch of salt, and a few grínds of pepper. Screw on the líd and shake well to make the dressíng. Taste and adjust the seasoníng to your líkíng.
Step 3: Heat a non-stíck pan over medíum-hígh heat and sear the draíned fígs, cut sídes down, for a mínute or so untíl they caramelíze. Remove the pan from the heat, turn the fígs over and set asíde.
Step 4: In a large bowl, place the watercress, arugula, and walnuts. Sprínkle wíth a pínch of salt. Drízzle the dressíng over top, you wíll not need all of ít, and toss well. Serve onto salad plates and tuck the fígs and cheese among the leaves.