Clean and wash lamb's lettuce and frisée lettuce and drain well. Pluck the frisée lettuce into bite-sized pieces. Peel the orange so that the white skin is completely removed. Cut the orange into thin slices. Wash the figs, dab dry and quarter them.
For the vinaigrette, peel the shallot and dice finely. Mix vinegar, honey, diced shallots, cinnamon, cloves, a little salt and pepper well. Finally, add the oil. Mix lettuce, oranges and figs with the vinaigrette and arrange on a deep plate. Serve immediately with fresh baguette