Place kale in a salad bowl. Set aside. Heat skillet over medium-high heat add bacon, cook until crisp, remove with a slotted spoon and drain on a paper towel.
Reserve 1 teaspoon of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate.
Add shallots and 1 tablespoon of olive oil in to pan. Turn hear to medium-low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt, pepper, and remaining olive oil. Pour the warm pecan and balsamic mixture over kale.
Top with warm figs, blue cheese and bacon. Serve immediately.