In hot skillet, sweat shallots in olive oil until translucent. Deglaze with wine and reduce to dry; cool. Add shallot mixture to the goat cheese and season with salt and pepper to taste. Use a food processor if desired.
Emulsion balsamic vinegar with olive oil and honey, and season with salt and pepper to taste.
Arrange fig wedges along with goat cheese mixture rosettes, prosciutto, and radishes slices. Season greens with the vinaigrette and arrange around the elements. Sprinkle pine nuts and serve. Bon Appétit!