Ingredients:
4 fresh figs
1 bunch of arugula
60g of mozzarella
2 red onions
3 tablespoons of olive oil
1 tablespoon of lemon juice
3 tablespoons of balsamic vinegar
2 tablespoons of brown sugar
a handful of shelled walnuts
salt and pepper to taste
Wash the arugula, dry it, and arrange it on a plate or serving dish.
Peel and slice the onions into rings. In a skillet, heat 2 tablespoons of olive oil, add the onions, season them with salt, and sauté the onions, stirring until they soften. Add the balsamic vinegar and sugar to the onions, and cook the onions for another 2-3 minutes.
In a separate dry skillet, lightly toast the chopped walnuts. Keep the skillet at a moderate heat to prevent the nuts from burning.
Arrange the sliced figs on the arugula. Scatter the crumbled mozzarella among the figs, top the salad with the caramelized onions, and sprinkle the salad with the toasted walnuts.
Mix the olive oil with the lemon juice, salt, and pepper in a separate bowl. Drizzle the dressing over the salad.
