Add the salad, reserve a small handful to use at the end, to the creamy vinaigrette, and gently mix well to coat the salad.
Transfer the salad to a large serving dish and spread the salad to the line to the dish.
Cut the figs lengthwise into quarters and arrange over the salad. Add the goat cheese by teaspoon droplets over the salad and figs. Finish by scattering the remaining salad over it. Drizzle with more olive oil and season with more salt and pepper to taste.