Rich in fiber and potassium, figs are a nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.
Everyday Food, October 2008
- Prep Time 10 minutes
- Total Time 15 minutes
Yield Serves 4
Add to Shopping List
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
In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.
The prettiest fresh figs aren't always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of "honey" forming at the stem. They're highly perishable, so use them right away, or refrigerate for up to 2 days.