Arugula Salad With Figs, Pine Nuts, And Radicchio

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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