On individual plates, arrange the butter lettuce and arugula. Set aside.
On a cutting board, trim the stem off of the top of the figs. Take the fig and place in an upright position. (Largest part being on the bottom.) From the top of the fig, cut downward to almost the bottom of the fig, turn and cut again. The fig should open up like a flower.
Place 2 to 3 cut figs per plate and sprinkle the plate with small bits of goat cheese, making sure that you place goat cheese in the middle of each fig and also add pecan crumbles. Finish the plate off by drizzling the Yaki dressing over fig salad. Recipe serves 4. Enjoy!