Clean the lettuce, pluck into small pieces and rinse briefly but thoroughly in cold water, then drain well. Clean the pears, cut them into quarters, remove the core and cut each quarter into 3 wedges. Cut the figs into six.
Roast the pine nuts in a hot iron pan without fat. Briefly toss the other nuts and set aside.
Mix all ingredients for the marinade except the walnut oil.
Carefully mix the leaf salad with the nuts, pears and figs and marinate. Just before serving, drizzle the leaf salad with the walnut oil.
Cut baguette into narrow slices. Toast in the oven at maximum heat (broiler) on one side. Place the goat cheese on the untoasted side and bake until light brown.
Arrange leaf salad with croutons decoratively on plates.
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