Figs carpaccio with Bettine goat's cheese

Cut the figs and the ripened roll of goat's cheese into thin slices. Place the slices of figs alternately with the slices of matured Bettine goat's cheese in a circle.  
Divide the lamb's lettuce over the plates.  
Roast the pine nuts.   
Enrich the carpaccio with the roasted pine nuts and pumpkin seeds.  
Pour the balsamic syrup from the inside out in a thin ray over the fig carpaccio with goat's cheese.