In a pint-size jar, combine the balsamic vinegar, honey, mustard, ¾ teaspoon sea salt, and ½ teaspoon of freshly ground pepper. Cover and shake to dissolve the salt. Add the olive oil and shake to blend—taste for seasoning.
Arrange the greens on the four plates. Slice the figs and add 4-5 slices to each plate. Sprinkle mizythra cheese and walnuts. Drizzle one-two tablespoons of the vinaigrette on each plate. Serve with more dressing on the side.
Substitute 1-2 tablespoons of dry rosemary leaves well ground in a mortar and pestle or spice grinder for fresh rosemary leaves.
Instead of figs, you can make this salad with grapes or pears.
Arugula can be a substitute for beet leaves.
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.