In small saucepan bring steel cut oats and water to boil. Reduce heat to low; cover and cook 10 minutes. Remove from heat and fluff oats with fork (note that oats are purposely undercooked to retain texture and bite). Place oats in a strainer and run under cold water until oats are cooled. Drain well. For dressing, whisk together apple cider vinegar, olive oil, maple syrup, salt and pepper; set aside. In large bowl, combine oats, cranberries, apple, pecans, cheese, shallots and figs. Add dressing; toss well. Serve chilled or at room temperature, over spinach if desired.

Brought to you by Samantha Stephens of OatMeals NY.