Preheat the oven or toaster oven to broil and line a small baking pan with foil.

While the oven preheats prepare the dressing by whisking together in a small bowl, the olive oil, balsamic vinegar, water and Dijon mustard.

Remove the tiny top stems from the figs.

Cut 4 of the figs into quarters from top to bottom, slicing almost but not all the way through, leaving the fig attached at the base. Place them on the prepared baking pan and spread them open.

Place a teaspoon of goat cheese in the center of each fig.

Slice the other 4 figs into thin rounds.

Broil the figs and goat cheese for a few minutes, until the cheese begins to bubble and turn lightly golden. (Check them often to prevent melting/burning.)

While the figs and cheese are broiling, toss the arugula with the dressing and divide them among 2 salad plates.

Arrange the sliced figs and dollops of remaining goat cheese on top of the arugula.

When ready, place two broiled figs on each salad and sprinkle with nuts. Season to taste with salt and freshly ground black pepper and serve immediately.