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Fig and Arugula Salad with Parmesan
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 shaved fresh parmesan cheese (1-ounce)
Combine first shallots, vinegar, olive oil and salt 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.
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