Prep: 1. Peel shallots. 2. Finely chop shallots and 6 figs. 3. Quarter rest of figs. 4. Chop endive hearts. Make: 1. Preheat oven to 350 and toast walnuts for 5-8 minutes (or toast in a dry skillet). 2. Meanwhile, cover chopped shallots with vinegar and let marinate. 3. Add chopped figs to shallots, whisk in olive oil and season with salt and pepper. 4. Add and toss quartered figs with endive hearts, walnuts and just enough dressing to coat. Serve immediately.