- 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 Nutritious Addition To A Salad. Arugula Offers Plenty Of Vitamins A And C, And Pine Nuts Have Vitamin K.