1. Cut the figs into quarters, toast the pine nuts (don’t burn).
2. In a large bowl place baby leaves and basil leaves. Crumble the coat cheese. Add figs and pine nuts.
3. Make the dressing: mix together olive oil, balsamic vinegar and honey. Add salt and pepper to taste, stir until combined.
4. When ready to serve pour the dressing, mix well, shave some parmesan cheese and serve.