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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