- Toast nuts lightly in a non-stick skillet over high heat. Set aside.
- Pour vinegar into the same skillet and add thyme. Reduce liquid by half.
- Pour vinegar reduction into a salad bowl. Add olive oil and garlic. Whisk with a fork to emulsify. Add celery, pepper, green onions and lentils.
- Toss delicately and dot with pieces of fig and toasted cashews. Season with salt and pepper to taste. Garnish with celery leaves if desired.
Variation: Replace figs with 1 apple.