Arugula Salad with Figs, Pine Nuts and Radicchio

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 1 bunch (3 ounces) baby arugula
  • 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
  • 1/2 pound ripe fresh figs (about 8), stemmed and quartered
  • 1/4 cup pine nuts, toasted

Preparation

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