Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
Place the vinegar and brown sugar in a nonreactive pan. Over medium heat, reduce the mixture to about ⅓ cup.
Arrange the greens and mozzarella on plates. Garnish each with a lemon quarter.
Place a warm fig kebab on the salad, drizzle with olive oil and the balsamic reduction and season with salt.