Prepare the ingredients: wash and dry the salad in a salad spinner.
Cut the bell peppers in half, remove their cores and fry them on medium heat in a hot skillet, using half of the rapeseed oil. Remove the casing from the salami, slice it and cut the figs in half as well.
In a hot skillet, fry both sides of the goat cheese together with the rosemary for 1-2 minutes on medium heat, using the remaining rapeseed oil.
Spread the salad over 2 plates, marinate with the Aceto Balsamico and the olive oil, and add the remaining ingredients. Finally, place a teaspoonful of pesto on each goat cheese disc.