FRESH FIG & ARUGULA SALAD
Silk and Spice
4 cups arugula, rinsed and dried
4 fresh black figs, gently washed and quartered (with skins on, stem removed)
1/4 cup pine nuts, toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper to taste
1. In a large bowl, combine arugula, olive oil, vinegar, molasses, pine nuts and salt and pepper. Toss to combine.
2. Separate into serving bowls and top with quartered figs.