Fresh figs, with their plump, seedy flesh and slightly sweet flavor, are a real treat if you can find them. The season ends in the fall months. A good mail-order source is melissas.com.

Start to Finish: 35 minutes   

5 Tbsp. olive oil
3 Tbsp. sherry vinegar or red-wine vinegar
1 Tbsp. snipped fresh thyme
1 Tbsp. country Dijon-style mustard
Salt
Freshly ground black pepper
2 heads (about 1 lb.) Boston lettuce, torn into bite-size pieces (9 cups)
2 bunches (about 12 oz.) watercress, stems trimmed (about 4 cups)
4 fresh figs (8 oz.), cut into wedges, or 2 pears, cored and coarsely chopped
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped walnuts, toasted
2 oz. goat cheese (chèvre), crumbled

1. For dressing, in a screw-top jar combine oil, vinegar, thyme, and mustard. Cover and shake well. Season to taste with salt and pepper.

2. Combine the lettuce, watercress, figs, and onion in a large salad bowl. Drizzle with the dressing and toss to coat. Sprinkle with walnuts and top with cheese. Makes 8 to 10 servings.

MAKE AHEAD: Prepare dressing as directed. Cover; chill for up to 1 week. Trim, wash, and pat dry lettuce and watercress. Wrap loosely in paper towels; refrigerate for up to 24 hours.

Per serving: 182 cal., 15 g total fat (3 g sat. fat), 3 mg chol., 153 mg sodium, 9 g carbo., 2 g dietary fiber, 5 g protein.