Heat the oven to 375 ° F in static mode.

Oil the inside of a 7 inches diameter pan with low edges.

Roll out the dough with a rolling pin, then arrange it inside the pan, eliminating the excess that protrudes from the edge. Prick the bottom in several places with a fork.

In a medium bowl combine honey, sugar, oil, cinnamon, salt and eggs and mix carefully using a hand whisk.

Add the pecans and mix with a spoon.

Pour the mixture into the pastry shell and level it so that the nuts are evenly distributed.

Bake for 50-60 minutes or until the nuts are roasted and the cake is firm.

Allow to cool completely inside the pan, then transfer the cake to the serving plate.

For the caramel, pour a dose of water into a saucepan and add the sugar.
Without stirring, cook over medium heat until a thick golden caramel has formed.

Add the remaining water. In contact with the liquid, the caramel will harden and then become fluid again as it cooks. Remove from the heat when the sauce veils the back of a metal spoon (as it cools it will become thicker).

Add Vignoli Fig Infused Balsamic Vinegar, mix and allow to cool.
Serve the sliced ​​pecan pie, sprinkled with fig caramel.