Cut the stems off of the figs, rinse them, and pat dry.
Place in a small saucepan with the Somerset Ridge Ruby Port and sugar and bring to a simmer over medium heat.
Cover the pan, lower the heat as low as possible and continue simmering for 10 minutes.
Drain liquid into bowl to save.
Allow the Figs to cool then cut into quarters, set aside.
Using a wide frying pan, toast the hazelnut over medium heat, stirring, until they emit a nutty aroma, 5 to 10 minutes.
Remove from skillet and when cool, coarsely chop.
Reheat the fig cooking liquid over low heat and stir in the vinegar, shallot, chèvre, Somerset Ridge Grape Seed Oil and seasonings.
Add the Figs and raise the temperature to med-low.
Stir the dressing until cheese is completely melted.
Toss the greens with the dressing then sprinkle chopped nuts on top.