2 tablespoons plus 2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
4 ounces arugula
2 large or 4 small fresh California figs, sliced into bite sized wedges
⅓ cup toasted pistachios, chopped
2 ounces blue cheese, such as Point Reyes, crumbled
For the simple lemon vinaigrette: Whisk the olive oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper to taste.
For the salad:In a bowl, toss the arugula with the desired amount of lemon vinaigrette to dress the greens. Transfer the greens to serving plates and top with sliced figs, chopped pistachios, and crumbled blue cheese.