Arugula And Fig Salad Recipe

• 8 ounce arugula leaves
• 4 1/2 ounce fresh figs, quartered
• 1 Tbsp. freshly squeezed lemon juice
• 2 x or possibly 3 Tbsp. extra-virgin extra virgin olive oil Salt and freshly grnd black pepper, to taste

1. Wash the arugula well and tear it into bite-size pcs.
2. Dry it well on paper towels or possibly with a salad spinner.
3. Oil-based dressings will not stick to wet leaves.
4. Toss the quartered figs with the leaves.
5. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper.
6. Toss the dressing with the salad.
7. Serve immediately.
8. 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.
9. These are easy to find and still pack plenty of juicy flavor.

arugula, fresh figs, freshly squeezed lemon juice, extravirgin extra virgin olive oil salt

Taken from cookeatshare.com/recipes/arugula-and-fig-salad-70000 (may not work)