Prep: 1. Chop shallot. 2. Place shallot, mustard and vinegar in bowl. Add salt and pepper and whisk while slowly pouring in olive oil. Make: 1. Add arugula and basil leaves to dressing and toss. Put leaves on serving plate. 2. Cut the figs into quarters and put over leaves. 3. Dot the salads with cheese, drizzle with extra olive oil and season with salt and pepper. Serve.