This colorful side salad goes well with grilled beef or chicken.
Remove stems from figs; halve figs lengthwise. Pour enough boiling water over figs to cover; let figs stand for 30 minutes. Drain.
In a medium skillet heat walnut oil over medium heat for 15 seconds; add figs. Cook for 3 to 4 minutes of until lightly browned, stirring gently to prevent burning. Remove from heat; set aside to cool.
In a large bowl combine the fresh spinach and toasted walnuts. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.
To serve, divide spinach mixture among 6 individual bowls. Arrange the orange slices and figs atop spinach. If desired, add goat cheese to each salad. Makes 6 side-dish servings.
In a blender container or food processor bowl combine rice vinegar, walnut oil, garlic, mint, pepper, and salt. Cover and blend or process until nearly smooth.