Arugula and Fig Salad

During the short season for fresh black mission figs, this is one of our favorite salads. It's a recipe from Gusto Italiano by Ursula Ferrigno. It's simple, clean, fresh, and delicious. The combination of the sweet, slightly sticky figs with the sour lemon, fruity oil, and slightly bitter leaves is unusual, but perfect. We've made this with dried figs in the middle of winter (I soak the figs a bit in warm water to reconstitute) or perfectly ripe, juicy fresh pears - it's a great way to cheer up a cold winter day.

Ingredients:

• 5 ounces arugula leaves; use young arugula
• 5 ounces fresh figs, quartered or 2 thinly sliced, perfect pears (leave the skin on)
• 1 T. freshly squeezed lemon juice
• 2-3 T. fruity, extra virgin olive oil
• sea salt and freshly ground black pepper to taste

Yield: 6 servings

Wash the arugula well, dry thoroughly. If you have to use older arugula, tear into smaller bunches. Toss the quartered figs or thinly sliced pear with the arugula. Mix the lemon juice, oil, and salt and pepper to taste; pour over the arugula and toss well. Serve immediately.