ARUGULA SALAD WITH DRIED CHERRIES AND PISTACHIOS

By jarren

Ingredients

• 1/2 cup fresh orange juice
• 2 tbsp sherry vinegar
• 1 tbsp finely grated orange zest
• 3/4 cup extra virgin olive oil
• Kosher salt and freshly ground pepper
• 10 oz baby arugula
• 10 oz slender carrots, preferable multiple colors, cut into bite-size pieces
• 2 oz (about 1/2 cup) dried cherries, coarsely chopped
• 2 oz (about 1/2 cup) pistachios, very finely chopped

Details

Servings 8

Preparation

Step 1

In a small bowl, combine the orange juice, vinegar and zest. Slowly whisk in the olive oil until well combined. Season to taste with salt and pepper.

In a large bowl, toss the arugula, carrots, cherries and half the pistachios with enough dressing to coat well. Season to taste with salt and pepper. Serve the salad topped with the remaining pistachios.