Fig Salad with Greens and Pecans

6 perfectly ripe figs beginning to show milky at the seams
2 handfuls of green such as tender arugula leaves and their blossoms; red oak lettuce leaves; tendrils of frizzy endive or a buttery limestone lettuce; some chervil sprigs
3 rounds of mild goat cheese
6 fresh Pecan Valley Pecan Halves
Freshly ground pepper
Champagne Vinaigrette

1. Quarter the figs or slice them into rounds.
2. Wash and dry the greens.
3. Make the vinaigrette and dress the greens with just enough to coat them lightly.
4. Arrange the greens on 2 or 3 plates and lay the figs among them, along with the cheese and pecan pieces.
5. Spoon the remaining vinaigrette over the top and serve, lightly peppered.
Champagne Vinaigrette
1 small shallot; finely diced
2 teaspoons champagne vinegar
1 pinch sea salt
2 tablespoons Pecan Valley Pecan Oil or extra-virgin olive oil

1. In a small mixing bowl combine the shallot, vinegar and salt in a bowl, then whisk in the oil.
Taste and adjust the seasoning, if necessary.

Note: Vinaigrette may be made 1 day ahead and chilled.