Preheat oven to 450 F degrees.
Whisk together olive oil, balsamic, lemon, honey, shallots, thyme, salt and pepper.
Add cut figs to olive oil mixture, gently toss, and let marinade for 30min.
Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, cut side facing up. Sprinkle the figs with sugar and roast in the oven for 12 min.
Give the marinade a quick whisk and toss with the arugula, ¾ of the basil, salt and pepper. Toss the arugula with the marinade (it should be enough).
Arrange the prosciutto and figs on top on the arugula.
Scatter the blue cheese and hazelnuts on the salad.
Top with the remaining basil.
If there are any juices left inside the caramelized fig tray, spoon it all on the very top. Enjoy!