To make the citrusy honey salad dressing:
Prepare the ingredients for the salad dressing as per the ingredients list above.
Add all the ingredients into a small jar. Beat with a fork for 2 minutes, close the jar and shake well. Keep in the fridge till its time to serve the salad. Before using, shake the jar well again.
To prepare the Salad:
Cut the onion, capsicum and peppers vertically into very thin slices.
Use tomatoes of different colours: I took one green, one firm orange and one ripe red. Remove the eye (stalk end). Slice the green and orange tomatoes into thin slices.
Roughly chop the red tomato, plums and peeled cucumber into small blocks.
Cut each cherry tomato vertically into two.
Cut away the stem and slice each fig into two. Figs are fragile and easily bruised, so handle them gently. Set aside half the figs for roasting and slice the rest.
Store all the cut vegetables except the figs and peppers to be roasted, in a zipped bag in the fridge.
Toast the walnuts on a hot dry pan for 2 minutes, stirring so they don't burn and char. Remove from the pan, chop, cover and keep aside.
Take the figs keptaside for roasting. Pour 2 tsps of olive oil into a small plate or shallow bowl and dip the cut side of the figs in the oil. Sprinkle the left-over oil on the sliced peppers and add a pinch of salt and pepper.
Heat a flat griddle pan till its smoking hot, lower the flame and toast the figs, cut side down for 2 mins or till the griddle marks appear on the figs. Remove from the fire. Add the sliced peppers to the pan, stir and remove after 2 minutes.
Slice the roasted figs.
Crumble the goats cheese and set aside.
Wash the lettuce, shred into pieces and dry in a salad spinner or else pat dry. Wrap in a clean kitchen towel and keep in the fridge till needed.
To make the salad:
Assemble the salad just before serving.
In a large glass bowl, lay out half the green and red shredded lettuce.
Sprinkle salt and pepper and gently mix the tomatoes, fresh figs, cucumber, plums, cherry tomatoes, onion, sliced roasted figs and peppers together. Add them to the bowl of lettuce.
Sprinkle goats cheese and toasted walnuts on the salad.
Take the dressing out from the fridge and shake it. To serve each portion, pour a tablespoon of the dressing onto it and mix gently with your fingers or a pair of salad tongs.
Serve with warm toasted bread,