Slice the figs and arrange them in a single layer on a plate. Cover with plastic wrap and gently press them flat using the bottom of a sturdy glass or bowl (do not use a stemmed glass as it might break under pressure).
Remove the plastic wrap and sprinkle the flattened figs with a pinch of coarse salt and pepper.
Crumble the fresh goat cheese over the figs. Tear the prosciutto into smaller pieces and place them on top, along with the arugula and roughly chopped walnuts.
In a small bowl, whisk together the walnut oil, olive oil, and honey to make the vinaigrette.
Drizzle the vinaigrette over the carpaccio and serve with a slice of toasted whole wheat bread.
Cook it hands-free.
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