1. Toast your pine nuts first in a dry cast iron for about 5 minutes on high heat or until golden.  Be sure to keep turning them so they do not burn.
2. Remove and set aside.
3. Preheat oven to 350 degrees.
4. Slice the Italian bread into ½-inch slices.  Brush with olive oil and bake until lightly golden, about 20 minutes.
5. While the bread bakes, line a baking sheet with parchment paper.  Toss walnuts with melted butter and honey then layout on the baking sheet.  Bake until the nuts have candied and the honey is caramelized.  Remove and set aside.

Assembly:

1. Place some fresh arugula leaves on your desired serving tray for presentation.
2. Place the toasted bread slices and top each with the crumbled blue cheese.  Place the sliced figs on each, topped with toasted pine nuts, honied walnuts clusters, and then drizzle with the balsamic glaze.  Top with a little extra crumbled blue cheese and serve!