Heat a heavy-based frying pan until hot, add the pecan nuts and cook over a medium heat, stirring, for 3–4 minutes until browned. Leave to cool.
Cook the beans in a saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry with kitchen paper. Put the beans in a bowl with the figs, pecan nuts, rocket and mint.
Whisk all the dressing ingredients together in a small bowl and season with salt and paper. Pour over the salad and toss well. Shave over the Parmesan or pecorino.