Arugula, "Pickled" Strawberries, Candied Pistachios and Crumbled Blue Cheese Salad

A wonderfully exotic salad with the sweet, salty crunch of pistachios and strawberries to compliment the peppery arugula.  Great for an elegant dinner party or just special treat for a relaxed lunch.

Ingredients

2 tablespoons granulated sugar

2 tablespoons water

1 cup pistachios, shelled

1 teaspoon sea salt

1 tablespoon brown sugar

1/4 cup Balsamic vinegar

1 bay leaf

2 cups strawberries, stemmed, cut in quarters

4 cups arugula

1/4 cup crumbled bleu cheese

1/2 cup olive oil

1 tablespoon Balsamic vinegar (to serve)

Salt and pepper

Directions

1. Preheat oven to 350°F. 

2. Heat sugar and water together. Toss pistachios into mixture.

3. Spread onto a cookie sheet. Bake for 5-10 minutes. 

4. Remove and season immediately with sea salt.  Allow to cool. Remove from pan, chop into small pieces. 

5. Heat brown sugar and 1/4 cup of balsamic vinegar with bay leaf. 

6. Place strawberries into a bowl over another bowl filled with ice. 

7. Pour hot vinegar mixture over the strawberries and allow to cool.

8. Remove the strawberries from vinegar.

 

To Serve

Combine arugula, cheese and strawberries with olive oil, 1 tablespoon balsamic vinegar and salt and pepper to taste. Toss to coat. Place on 4 plates, top with candied pistachios.

Arugula, "Pickled" Strawberries, Candied Pistachios and Crumbled Blue Cheese Salad

Nutritional Information

Based on 4 servings.

Per serving:

Calories

520

Total Fat     

44g

Saturated Fat  

7g

Monounsaturated Fat

28g

Cholesterol

5mg

Sodium

760mg

Carbohydrates

27g

Dietary Fiber      

5g

Protein

9g

Potassium

560mg