1 tablespoon Dijon mustard
3 tablespoons red wine vinegar or champagne vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pint Black Mission figs, halved (see Cook's Note)
2 tablespoons melted unsalted butter
1 1/2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/3 cup shelled pistachios
Leaves from 2 sprigs fresh thyme
Pinch freshly cracked black pepper
8 ounces baby arugula
8 ounces fresh goat cheese
3 ounces prosciutto, thinly sliced
You can use rehydrated dried figs or pears in place of fresh figs.
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