1. Prepare the dressing by whisking together the olive oil, balsamic vinegar, fig jam and salt in a small bowl. Set aside or store in an airtight container until ready to use.
2. To prepare salads, preheat oven to 350 degrees F and wash lettuce and figs. Pat dry with a paper towel. Set lettuce aside.
3. Cut stems off figs, then cut in half. Place fig halves in a shallow baking dish. Drizzle with olive oil, honey, and add a pinch of salt and pepper. Bake figs in oven for 30 minutes. Remove from oven and allow to cool slightly before placing on salad.
4. While figs are roasting, heat a medium-size skillet over medium heat to cook bacon. Once bacon is cooked to desired crispiness, remove from skillet and set on a plate lined with a paper towel to remove grease. Once bacon has cooled, chop into pieces to use as a salad topping.
5. Evenly distribute lettuce among 4 plates. Top each salad with 3 roasted figs, bacon, grated Parmesan cheese, and pepitas, if desired.
Notes
If using honey in place of fig jam, use 1/2 tablespoon to start. Add additional honey if you'd like it to be sweeter.