Chop the ginger very finely. Mix ginger and vinegar in a bowl. Add oil and season to taste with salt and pepper. Roast the walnuts in a pan without fat. Take out and chop coarsely
Wash figs, rub dry and quarter them. Heat butter in a frying pan and fry figs for about 20 seconds on each side. Remove figs from the pan. Add honey to the pan and allow to caramelize. Add vinaigrette and simmer for 2-3 minutes
Wash the salad and shake dry. Arrange the salad and figs on 4 plates. Crumble Roquefort. Sprinkle cheese and walnuts over the salad. Sprinkle with the warm vinaigrette and serve immediately