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 (Publix has them sometimes not Winn Dixie)
1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Black pepper to taste
Make the dressing in a small bowl. Whisk together vinegar and salt. Whisk in oil to creamy consistency.
In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
Spread tomato slices on a platter. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.