Fig salad

1. Wash and drain the salad. Rinse and gently pat dry the figs. Cut into quarters.

2. Combine the olive oil with lemon juice, salt and pepper.

3. Heat a frying pan with no fat added and toast the pine nuts.

4. Divide the salad among 6 bowls with figs. Sprinkle with pine nuts and drizzle with vinaigrette. Serve immediately.

Photo credit: Sucré Salé