1. Halve the hazelnuts. If you don't want salted ones, use plain hazelnuts and toast them for 3-4 minutes in a non-stick pan. Let them cool.
2. In a nice salad bowl, place the wild rocket leaves, spinach, pomegranate seeds, figs cut into pieces, hazelnuts, pecans, cranberries, and goat cheese cut into pieces.
3. In a jar with a lid, combine the olive oil, pomegranate syrup, and salt. Shake well and drizzle the dressing over the salad.
