Salad with arugula, pomergranate and honey

Wash and dry the arugula well. 

Break the leaves only into a salad bowl (preferably by hand). 

Deseed the pomegranate, cut the figs into small pieces, divide the hazelnuts into two halves and set them aside from the arugula. 

Blend the oil, the vinegar and the honey until it dissolves, into a well incorporated dressing. 

Pour the dressing over the arugula leaves and mix. 

Add the rest of the ingredients on top of the arugula. 

The salad is ready.