On a large salad plate or bowl add arugula and top with fresh figs, pistachios and goat cheese.

Drizzle and toss with fig vinaigrette.

In a medium sized saucepan set over medium heat add olive oil. Once the oil is warmed add in figs and shallot. Sauté until the shallots and fig begin to soften.

To a blender add the saucepan mixture, honey and balsamic vinegar. Blend on high speed until mostly smooth. While the blender is running slowly pour in olive oil. At this point the mixture will be thick. You can use water to thin it out or use it thick. Whatever you like.

Let the vinaigrette cool and use for salad. {There will be a bit of leftover vinaigrette}