Wash the salad, drain, clean and pluck into bite-sized pieces. Peel and finely dice the shallots. Mix shallots, 5 tablespoons vinegar, salt and pepper. Fold in the oil in a thin stream in portions.
Knock out the pomegranate seeds.
Halve the figs and remove the flesh with a spoon. Mix the pulp and sugar. Simmer figs, 3 tablespoons vinegar and paprika powder in a small pot for about 3 minutes. Remove from heat and stir in mustard.
Mix salad and vinaigrette. Arrange cheese on 4 plates, spread salad around the cheese. Pour the still warm fig sauce over the cheese. Sprinkle salad with pomegranate seeds.