2 cups ripe figs, each quartered

2 cups ripe figs, each quartered

1 cup coarsely chopped bok choy leaves

1/2 cup sliced scallions

6 ounces feta cheese

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon ginger juice (squeezed from freshly grated ginger root)

1 tablespoon date syrup (see note) or honey

Salt and pepper to taste

1 tablespoon anisette, Pernod, pastis, or arak liqueur (optional)

31/2 ounces toasted walnuts

Combine the figs, bok choy, scallions and feta cheese together in a medium bowl or on a platter.

Whisk the remaining ingredients (except walnuts) together in a small bowl and pour over salad. Toss gently. Garnish with walnuts and serve.

Makes 4 servings.

NOTE: Also known as "silan," date syrup in available in Middle Eastern markets.