Cook the bacon over medium-high heat, flipping occasionally, until crispy, but not burned. Allow to cool on a plate lined with paper towel. Once cooled, crumble into small pieces. Set aside.
In a small mixing bowl, combine the balsamic vinegar, pepper, honey and shallot. While whisking vigorously, drizzle in the olive oil to emulsify the dressing. Set aside.
Lay the pistachios on a paper towel and cover with another paper towel (or place inside a sealed Ziploc bag). Using a mallet or heavy, non-breakable object, gently crush the pistachios into small pieces. You want them to be crumbles, not pistachio powder here so don't go super crazy. Once done, set aside.
In a large mixing bowl, combine the arugula and spinach leaves, goat cheese, bacon, and crushed pistachios. Add the desired amount of dressing and the figs. Gently toss the salad to make sure everything is evenly coated. Be very careful of the figs so as not to mush them.