Preheat oven to 375.
Slice figs to about 1/4" thickness.
In a small bowl, combine balsamic vinegar, honey, and olive oil and stir well.
Place sliced figs in a single later on a baking sheet, then drizzle half the balsamic mixture over the figs, reserving the other half for later.
Roast the figs for 10-15 minutes, stirring halfway. The figs should be lightly browned and sweetly fragrant. Remove and allow to cool while you assemble the salad.
Fill a large salad bowl with the arugula, then crumble the feta and spread it over the arugula. Add the prosciutto and stir to combine.
Gently top the salad with the roasted figs, then drizzle the remaining balsamic mixture over the salad. Refrigerate, if desired, before serving.