In a small bowl, add balsamic vinegar, minced garlic, black pepper, salt and olive oil. Whisk until everything is well blended together. Set this aside. You can make larger quantities of this salad dressing and store in the refrigerator for upto a week.
Salad Preparation:
To a large mixing bowl, add baby arugula leaves.
Add olives, red bell pepper and chopped red onions.
Cut up two dried figs (fresh fruit will work too) and add it to the salad mix.
Pour salad dressing over the veggies, and toss well. Serve fresh!