1. Preheat the broiler. In a skillet saute the bacon until most of the fat is rendered off but the bacon is still pliable, about 7-10 minutes. Drain on paper towels.
2. Use a knife to cut a small cone out of the base of a fig. Take a small ball of cheese and shove it up into the middle of the fig, then, replace the fig bottom. Repeat with remaining figs. Wrap each fig with a strip of bacon, secure with a toothpick, and place on a baking sheet. Place the figs under the broiler for 2-3 minutes, until the bacon is crispy.
3. Toss the greens with lemon juice and salt, then divide between four plates. Take a little of the bacon juice from the bottom of roasting pan and drizzle over the greens. Place two figs on each plate (removing the toothpicks), serve immediately.