Add cacao nibs and butter to a medium sized fry pan. Toast for about 2 minutes then add in sugar. Stirring often to avoid burning continue to toast cacao nibs for another 2-3 minutes until fragrant.
Transfer to parchment paper to cool.
Separate the spring mix into 2 salad bowls or plates. Quarter each fig and place in centre of salad. Dot the salad with goat cheese. Drizzle with balsamic glaze then top each bowl with half the cacao nibs.