My new favorite salad.

Drizzle the figs with a little melted butter, sprinkle on some cinnamon and sugar and roast in a 400 degree oven for 10 mins. Cool to room temp. Toss arugula in a mustard vinaigrette and plate. Arrange the figs on arugula with goat cheese, chopped toasted pistachios and strips of Parma ham.

Adapted from a recipe in Cook’s Illustrated online