Preheat the oven to 350°F.
Dump the cashews in a large bowl and add in the honey, ghee, vanilla, and salt. Mix until well coated.
Spread the sticky nuts in a single layer on a parchment-lined baking sheet.
Pop the tray in the oven for 6 minutes and then stir the nuts around before toasting them for another 6 minutes or until golden brown.
Remove them from the oven to cool on the counter.
Bake the Porkitos if you haven’t already.
For the lime salad dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
Dump the greens in a large bowl and toss with the vinaigrette. Divide half of the greens onto four plates and cut up the figs and watermelon.
Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.