2 tablespoons olive oil

2 tablespoons balsamic vinegar

Coarse salt and ground pepper

1 bunch (3 ounces) baby arugula

1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips

1/2 pound ripe fresh figs (about 8), stemmed and quartered

1/4 cup pine nuts, toasted


In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.