Step 1Whisk together the shallot, vinegar, rosemary, mustard and oil until emulsified.
Step 1Heat the oven to 375 degrees.
Step 2Combine the figs, brown sugar, shallot, rosemary, balsamic vinegar and Port in a glass or ceramic baking dish. Bake, stirring several times, until the figs have softened and taken on a slightly roasted appearance, 30 minutes. Cool to room temperature.
Step 3While the figs are roasting, toast the pecans on a dry baking sheet until they're crisp and deep brown, 5 to 7 minutes. Set aside to cool to room temperature.
Step 4Wash and dry the greens and place them in a large bowl. Toss the greens with the Fig Balsamic Vinaigrette. Divide the greens among 8 chilled salad plates. Remove the figs from the roasting liquid and place about 6 on each plate. Sprinkle the salads with the pecans and crumbled Gorgonzola.