Roasting the fresh figs intensifies the flavor and makes them tender but you can use dried figs in a pinch. Top mixed greens with a sprinkle of roasted pistachios.
Preheat oven to 350°.
Toss figs with olive oil and place on a baking sheet.
Roast until figs are tender, about 10 minutes. Cool. Cut the figs in half lengthwise.
In a small bowl, whisk the extra-virgin olive oil, vinegar, shallot, salt, and pepper together. Set aside.
In a large bowl, combine salad greens, figs, pistachios, and dressing.