• 2 tablespoons minced shallots
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 16 fresh figs, each cut in half lengthwise
• 6 cups trimmed arugula (about 6 ounces)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shaved fresh Parmesan cheese

Combine first 4 ingredients in a large bowl; stir well with a whisk. Add figs; cover and let stand 20 minutes. Add arugula and pepper; toss well. Top with cheese.
Serve immediately.

Yields:
Serves: 4

Calories 152.7 (32% from Fat); Total Fat 5.7g;
Sodium 253.2mg; Potassium 371.6g; Protein 4.4g; Carbohydrate 24.1g; Sugar 16.8g; Dietary Fiber 3.8g;

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