To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.
Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.