1/2 cup Extra-virgin olive oil
16 Whole sardines
1 pinch Salt and pepper
12 Black Mission figs (halved)
1 Arugula bunch
1/2 cup Mint leaves
1/2 Juice and zest of lemon
Soak the walnuts in water overnight. Drain.
Preheat the broiler.
To make the vinaigrette:
In a small bowl, mix lemon zest and juice with 4 tablespoons extra-virgin olive oil.
Season the sardines to taste with salt and fresh ground pepper. Make sure they are dry, patting with a paper towel if needed.
Line a baking tray with foil. Rub the foil with 1 tablespoon olive oil. Lay sardines skin side up on the tray. Drizzle 1 tablespoon olive oil over sardines.
Place sardines in broiler, about 4 inches below the heat source. Cook until cooked through and lightly browned, about 2 minutes.
Heat an 8-quart pot over medium heat. Add 2 tablespoons extra-virgin olive oil to pot. Add figs, cook 1 minute, stirring regularly to warm them up. Add arugula, season with salt and pepper, and cook until wilted. Add walnuts and mint, stir.
Divide the arugula mixture among four plates. Place the sardines on top of the arugula. Drizzle the vinaigrette on top and around the plate.