Arugula, Pomegranate and Fig salad with Balsamic Glaze

This is not really a recipe per say. Here's what happened: Over the weekend I was not feeling well, and was surprisingly craving salads. Why surprisingly? Because typically I crave chocolate chip cookies, beef, chocolate, ice cream, and watermelon.

I made myself put on some clothes, wash my face, brush my teeth and go to the store. I bought arugula, tomatoes, cucumbers, and avocados. But you don't see those in the salad on the left, do you?

After making arugula, tomato, avocado and cucumber salad a few days in a row, I decided to do something different with the remaining arugula: Arugula, Pomegranate and Fig salad with Balsamic Glaze.

All there is to this salad is a bowl of arugula, sliced figs, pomegranate seeds, toasted almonds and balsamic glaze.

This time, instead of using my regular balsamic vinegar and reducing it to make the glaze, I added some of the Dark Cherry Balsamico I styled and photograph for Robyn. It added a richer and sweeter taste to the glaze.

You can toss all the ingredients together, or make a composed salad, which is what I did. If you can't find pomegranates in your area, try using grapes.

What are your favorite salads that use fruit?