For the figs:
For the vinaigrette:
In a shallow bowl, stir together the sugar and salt. Press the cut side of each fig into the sugar mixture to coat. Heat a large skillet over high heat and add figs, cut sides down. Cook until the sugar and juices caramelize, about 3-4 minutes. Turn the figs over and continue to brown the other sides.
Remove figs from the skillet and add the marsala wine. Cook to reduce until slightly thickened, about 30 seconds, scraping up any brown bits from the bottom of the pan. Remove the pan from the heat and add butter and lemon juice, stirring to combine. Add the figs back to the pan and toss gently to coat. Set aside until salad is assembled.
While the figs are cooking, whisk together the orange juice, vinegar, garlic, and mustard. Add the oil in a thin stream, whisking constantly, until the dressing is emulsified. Season with salt and pepper to taste.
To assemble, slice the cucumbers thinly lengthwise on a mandoline. Using two slices per salad, build six rings on the plates you will be serving on. The moisture in the cucumbers will hold them together.
In a large mixing bowl, toss the Red RomaBlend, orange segments, about ¾ of the figs and feta with the dressing. Using tongs, place mounds of the salad in the center of each cucumber ring, and scatter the remaining figs on the plates.
