Tomato, Fresh Fig and Blue Cheese Salad

adapted from The New York Times, August 3, 2012
via Jeanne Milligan

serves 4

1 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt
1/4 cup extra virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
1/2 pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like Fourme d’Ambert, or more to taste
1 teaspoon fresh thyme leaves

In a small bowl, whisk together vinegar and salt. Whisk in oil.

In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.

Spread tomato slices on a salad plate. Scatter fig quarters and pine nuts over tomatoes, Sprinkle with cheese and thyme, drizzle with dressing, and finish with pepper.