Place the figs in a small bowl with the port and water and microwave for one minute on high power. Set aside to cool. The figs will absorb much of the liquid.

Preheat oven to 350°F. Combine the bread crumbs, ground pecans, sugar, paprika and peppers in a small bowl.

Slice the goat cheese into 12 1/2-inch thick rounds and lightly brush the rounds with 2 tablespoons olive oil. Gently press the bread crumb mixture into the goat cheese to coat thoroughly. Place the cheese on a baking sheet and bake until soft, about 10 minutes.

Whisk the lemon juice and salt together in a small bowl. Add the honey and remaining 3 tablespoons of olive oil and whisk to combine. Drain the figs and whisk any remaining soaking liquid into the dressing. Cut each fig in half.

Place the arugula in a large bowl and toss with the dressing to coat each leaf. Arrange the salad on 6 plates. Place 2 rounds of baked goat cheese on top of the arugula and arrange 4 fig halves around the edge of each plate. Sprinkle with the toasted pecan halves and serve.