1. In a small saucepan over medium-low heat, poach figs in wine and honey for 10 minutes, or until softened. Drain, reserving liquid.
2. Toss with lettuces; mound mixture onto four plates.
3. Transfer poaching liquid to a blender; add half the parsley and all of the remaining ingredients except walnuts. Puree until smooth.
4. Season with salt and pepper to taste and drizzle over salad. Sprinkle with remaining parsley and walnuts.