Heat a large pan on the stove top to a medium heat.
Place the bacon in and lay flat. Cook until beginning to brown and flip it.
Cook until browning and remove from heat. Allow to cool.
Place balsamic vinegar in a small pot on the stove top and heat until it reaches a rolling boiling. Reduce until halved in volume. Remove from heat.
To assemble the salad, place rocket in a large shallow bowl, cut the figs in half length ways, and then cut each half into 4 length ways and arrange on top of the rocket.
Cut the chevre into desired sized pieces and arrange alongside the figs.
The bacon should have gone very crispy on cooling, break into shards and arrange on top of the salad.
Drizzle with the balsamic reduction and olive oil.
