Salad of Baby Arugula, Cranberry Feta and Roasted Pistachios

3 ounces raw pistachios

1 teaspoon sea salt

½ cup of water

4 ounces baby arugula

4 ounces crumbled feta (I used Happy Farms Crumbled Cranberry Feta from Aldi)

For the Sherry Vinaigrette

2 tablespoons sherry vinegar

6 tablespoons extra-virgin olive oil

Salt and pepper to taste

Preheat oven to 375 degrees. Place pistachios on a baking sheet. Whisk the water and sea salt together until salt is dissolved. If you have a spray bottle, you can spritz the pistachios with the salt water, or you can just sprinkle or dunk pistachios prior to placing on sheet pan. Bake for about 10 minutes, until lightly browned. Set aside to cool.

Prepare the dressing: Whisk the sherry vinegar and extra-virgin olive oil until well blended. Add salt and pepper to taste.

Put the salad in a bowl and drizzle with the vinaigrette. Sprinkle the salad with the feta and then top with the cooled, roasted pistachios.

Makes 6 generous servings

- Ingrid Durham