Season the quail breasts with salt and pepper. Skewer the breasts on bamboo skewers, alternating with the figs. Combine the olive oil, balsamic, honey and rosemary on a small bowl, then brush the skewers with this marinade. Refrigerate for up to 24 hours.
Build a hot fire in a grill. Brush the grate with more olive oil and grill the skewers, skin side down, until nicely browned, about 4 minutes. Flip and brown the other side. Once cooked through, place the skewers on top of the lettuces or field greens and scatter the pecans over the top. Drizzle with more olive oil and squeeze the lemon over and serve.
