Combine the olive oil and vinegar. In a small bowl, toss the dressing over the greens reserving a small amount for later.
Arrange the greens on a platter or individual plates. Top with the figs and small pieces of goats cheese. Sprinkle the hazelnuts over the top and drizzle the remaining dressing over the salad. Season with cracked black pepper.
Note Figs are extremely perishable and ideally should be used soon after or on the day they're purchased. They can be stored in the refrigerator for 2 to 3 days.