Arugula and Fig Salad

[Guest guest]

Arugula and Fig Salad

 

8 ozs. arugula leaves

4 1/2 ozs. fresh figs, quartered

1 tbsp. freshly squeezed lemon juice

2 or 3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper, to taste

 

Wash the arugula well and tear it into bite-size pieces. Dry it well on paper

towels or with a salad spinner. Oil-based dressings won't stick to wet leaves.

Toss the quartered figs with the leaves. In a small bowl, whisk together the

lemon juice, olive oil, salt and pepper. Toss the dressing with the salad. Serve

immediately.