Tomato, Fresh Fig and Blue Cheese Salad

• 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 dAmbert, more to taste
• 1 teaspoon fresh thyme leaves
• Black pepper

1. In a small bowl, whisk together vinegar and salt.
2. Whisk in oil.
3. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
4. Spread tomato slices on a large plate.
5. Scatter fig quarters and pine nuts over tomatoes.
6. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

balsamic vinegar, salt, extravirgin olive oil, pine nuts, tomatoes, fresh figs, blue cheese, thyme, black pepper

Taken from cooking.nytimes.com/recipes/12663 (may not work)