In an 8-inch non-stick skillet, heat the olive oil over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the figs, and cook, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes. Transfer the mixture to a blender, and add the honey, balsamic and champagne vinegars, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend on high speed for 30 seconds. With the machine running, slowly add the oil, and blend until completely incorporated. Cool completely before serving. In a large bowl, combine the baby greens and tomatoes. Toss with 1/4 cup of the vinaigrette, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Adjust the seasoning, to taste. Divide the salad evenly between 4 plates, being sure that each has 4 tomato slices, and top with the cheese slices.