Tuesday, April 2, 2013

Arugula and Nectarine Salad with Pistachios

Since I can remember, I have loved the taste of nectarines.  Their smooth, brightly freckled skins encase succulent fruit that tastes like summer melting in your mouth.  As soon as the weather turns warm, my husband and I look forward to making this simple salad.  We made it for first time this year for Easter.  Serves 4.  Enjoy!

1.5 Tbs. balsamic vinegar
1.5 Tbs. canola or grapeseed oil
3 cups baby arugula
2 medium nectarined, chopped
1/4 cup shelled pistachios


Mix together vinegar and oil in the bottom of a large bowl.  Add chopped nectarines, and stir to coat.

Add baby arugula and toss.  Sprinkle pistachios over the top, and serve.

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