Fig & Goat Cheese Salad

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Dressing:

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

1 tablespoon finely minced shallot (about 1/2 shallot)

1 teaspoon minced fresh thyme

Salad:

8 ripe black or green fresh figs, halved

Olive oil for brushing

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

8 diagonally cut baguette slices

1 medium head frisee, leaves separated, and torn (about 8 cups)

1 bunch watercress, stems trimmed (about 3 cups)

1/4 cup walnuts, toasted and roughly chopped 

4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled