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.