Arugula Salad with Figs, Pine Nuts, and Radicchio

INGREDIENTS

2 tbsp

olive oil

2 tbsp

balsamic vinegar

Coarse salt and ground pepper

bunch (3 ounces) baby arugula

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

1/2 lb

ripe fresh figs (about 8), stemmed and quartered

1/4 cup

pine nuts, toasted