Brush olive oil on each fig half. Cut feta cheese small enough to fit into half fig. Grill figs on open side on high heat for about 5-6 mins. No need to turn. Figs should be soft but not mushy before removing from heat. Use a spatula to gently remove them from grill. Place cheese pieces into each fig while still hot. Place a bed of greens on each of 4 salad plates. Place two fig halves on each plate. Drizzle extra virgin olive and balsamic vinegar over figs and greens. Sprinkle chiffinade mint over each fig on each plate. Make sure and get a bit of mint with each bite of fig. Enjoy!

To experiment, try a different cheese like brie or nufchatel. Try pecans or almonds instead of walnuts. Try different varieties of figs if you can find them.