In a medium saucepan over medium heat, add the balsamic vinaigrette. When it begins to boil, reduce the heat and simmer. The 2 cups of balsamic will reduce down to a thick syrup.

Remove the bottoms of the dried figs with a paring knife. Use the tip of the paring knife to remove some of the fig seeds.

Place a walnut half in the opening of the dried fig. Push it in but make sure to not break through the top. In a small bowl, mix the goat cheese and asiago cheese. Plug the dried fig with the cheese mixture.

Place the stuffed figs on a plate and gently pour the reduced balsamic vinaigrette over the figs. Another way of eating these is using the reduced balsamic vinaigrette as a dipping sauce and dipping the figs into the dark, sweet, syrupy nectar!