Arugula Salad with Pistachios

4 teaspoons balsamic vinegar
1/4 cup olive oil
3 bunches of arugula, torn into bite size pieces
1/3 cup shelled husky pistachios, coarsely chopped
Sea Salt & fresh ground pepper to taste

Combine vinegar, salt and pepper in a small bowl. Slowly whisk in oil in thin stream. Adjust seasoning. Toss vinaigrette with arugula in medium bowl.

Divide among plates. Sprinkle with pistachio nuts and serve.

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