Brussels Sprouts and Arugula Salad

I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...
This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!
brussels sprouts & arugula salad

Makes 2 servings
1 cup arugula
1/2 pound brussels sprouts, trimmed and peeled
2 tablespoons pine nuts
4 figs, sliced
Sea salt and black pepper
2 ounces pecorino, shaved into ribbons
Balsamic vinegar
Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.