Toast the walnuts: place the walnuts in a dry frying pan over a medium heat and cook, shaking occasionally, until fragrant. Tip on to a plate and leave to cool slightly before roughly chopped.
Scatter the rocket leaves over your serving plate.
Top with the figs and crumble over the goats cheese and the chopped toasted walnuts.
Make the vinaigrette: Whisk the olive oil, sherry vinegar, honey, mustard and salt and black pepper together in a small bowl.
Pour the vinaigrette over the salad just before serving, then sprinkle with fresh thyme leaves.
Best enjoyed just after making, however leftovers can be stored in an airtight container in the fridge for a day.
