Makes 2 servings (about 3 cups)
Toss:
3 cups arugula
4 quartered fresh figs
1 slice prosciutto shredded
2 Tbsp. crumbled blue cheese
1 Tbsp. toasted pine nuts
Vinaigrette dressing:
1 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 tsp. minced shallots
1/2 tsp. Dijon mustard
Season w/ salt and fresh cracked pepper.