Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (or 4 teaspoons for 4 servings). Quarter and deseed the lemon(s). Roughly chop the pecans. Quarter, core, and thinly slice the pear(s). Roughly chop the figs. Grate the cheddar on the large side of a box grater. In a large bowl, whisk together the mustard, lemon zest, honey, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat the butter on medium-high until melted. Once melted, add the chopped pecans. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Carefully transfer to the bowl of dressing; stir to combine. Rinse and wipe out the pan.

Heat the same pan on medium-high until hot. Add the grated cheddar in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

To the bowl of finished dressing, add the kale, sliced pear(s), and chopped figs; toss to combine. Serve the salad topped with the cheese crisps. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!