Fig Salad

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

Start by washing the arugula, drying it, and arranging it on a plate or serving dish.
Next, prepare the caramelized onions: peel and slice the onions into rings. In a skillet, heat 2 tablespoons of olive oil, add the onions, season with salt, and sauté, stirring until they soften. Add the balsamic vinegar and sugar, and cook for another 2-3 minutes.
In a separate dry skillet, lightly toast the chopped walnuts. Make sure the skillet isn’t too hot to prevent the nuts from burning.
On the plate with arugula, arrange the sliced figs. Scatter the crumbled mozzarella among them, top with the caramelized onions, and sprinkle with the toasted walnuts.
For the dressing, mix the olive oil with lemon juice, salt, and pepper in a separate bowl. Drizzle the dressing over the salad.