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.