Arugula Salad with Figs, Pine Nuts, and Radicchio

Name: Arugula Salad with Figs, Pine Nuts, and Radicchio
Prep time: 10 min
Total time: 15 min
Yield: 4 servings
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

Rich in fiber and potassium, figs are a sweet and nutritious addition to a salad. Arugula offers plenty of vitamins A and C, and pine nuts have vitamin K.

Source: Everyday Food, October 2008

15 mins 10 mins 4

Total Time Prep Servings

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

Directions

1. In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.

Cook's Notes

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.