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 walnuts, shelled

           - and left in large pieces
           Freshly ground pepper
------------------------------THE VINAIGRETTE------------------------------
      1 sm Shallot; finely diced

      2 ts Champagne vinegar

      1 pn Salt

      2 tb Extra-virgin olive oil

           -=OR=- Walnut oil
  QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens. Make
  the vinaigrette (RECIPE Follows), and dress the greens with just enough to
  coat them lightly. Arrange the greens on 2 or 3 plates and lay the figs
  among them, along with the cheese and walnut pieces. Spoon the remaining
  vinaigrette over the top and serve, lightly peppered. THE VINAIGRETTE:
  COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then whisk in the oil.
  Taste and adjust the seasoning, if necessary.