Arugula and Fig Salad
By: Anonymous
Published: Thursday, December 10, 2009 - 3:16am

Ingredients




8 ounces arugula leaves
4 1/2 ounces fresh figs, quartered
1 tablespoon freshly squeezed lemon juice
2 or 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Preparation

1 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. 2 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. 3 Note: Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes. These are easy to find and still pack plenty of juicy flavor.