Steam or bake the sweet potato (see notes for directions) and cool to room temperature.
While sweet potatoes are cooking, prepare dressing. Place all dressing ingredients in a medium bowl. Whisk until smooth. Dressing will be slightly thick. You can thin with a few tablespoons of water if desired.
Slice sweet potatoes into rounds. You can leave the thin skin on or peel it. Chop figs and tomatoes into bite size cubes.
Arrange sweet potatoes, figs, and tomatoes over a bed of arugula in individual salad bowls. Top with a dollop of farmers cheese and walnuts. Drizzle each portion with dressing.
While sweet potatoes are cooking, prepare dressing. Place all dressing ingredients in a medium bowl. Whisk until smooth. Dressing will be slightly thick. You can thin with a few tablespoons of water if desired.