Slice figs in half and arrange on lined baking tray. Be selective as you do so, picking firm fruit. Sprinkle with salt, vinegar and EVOO and roast for approximately 20-25 minutes until fragrant and gooey. Cool on tray.
Arrange rocket or salad greens on large flat platter. Cook sliced sausage in hot fry pan until well browned. Place on top of rocket.
Arrange all other ingredients on top of each other, finishing with the roasted figs and cheese. Drizzle with the collected juices from roasting, adding more red wine vinegar if needed to dress the salad. (There is enough oil from the sausage and roasting juice to not need more oil…unless you want to!)
Allow to rest for at least 30 minutes before serving so the flavours can blend somewhat and the rocket will wilt. Try not to lick the platter in public!