If the figs are hard and tough, sprinkle with a tablespoon of water. Also for flavor, combine with 2 tbs of dark rum (optional). Mix and set aside.
For the dressing: Mix the red wine vinegar and shallots and let sit for 10 minutes in a large bowl. Then whisk in 1/4 tsp salt and 4 tbs olive oil.
In the meantime: Heat 4 tbs of olive oil in a large skillet over medium-high. Add mushrooms and salt and cook for about 5 minutes, until the mushrooms turn color and start releasing liquid. Salt with ¼ tsp of salt.
Remove from heat and fold the beans, celery, figs and walnuts into the skillet with the mushrooms. Add the shredded Swiss chard while still warm and stir until wilted.
Pour in the shallot dressing and stir to combine.
Serve while warm.
Cook up to two days in advance and store in fridge.
Also freezes up to two months.