Preheat oven to 350 degrees F. Spread walnuts in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. Let cool while you prepare the vinaigrette.
In a small bowl or jar with tight fitting lid, combine shallots and balsamic vinegar and let sit for 5-10 minutes. Add honey, salt, pepper and olive oil and whisk or shake well.
Place the arugula, walnuts, goat cheese, cranberries (if using) and figs in a salad bowl.
Gently toss salad with desired amount of dressing and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/09/12/arugula-salad-figs-walnuts-feta/