• Spread the little gem lettuces and raddichio across a large serving platter or large serving bowl. Set aside.

Meanwhile, prepare the dressing:

• In a medium skillet over medium-high heat, add the diced bacon to the skillet until cooked through and crisp, about 5 minutes.
• Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, leaving the grease in the pan.
• Lower the heat to medium-low and add the shallot and garlic and cook, stirring until the shallots are tender, about 2 minutes.
• Add chopped walnuts and continue to cook, stirring, until walnuts are lightly toasted, about 2 more minutes.
• Add the dijon mustard, apple cider vinegar and honey and whisk until well combined and slightly thickened, about 1 minute. Remove from the heat and stir in the lemon juice until well combined. Season with a pinch of salt and pepper to taste.
• To assemble the salad, spoon the dressing evenly over the lettuces. Sprinkle with the bacon bits, the dried figs, gorgonzola cheese and a few cracks of pepper if desired.