This salad goes well with any meal, from casual to elegant. Serve family-style for a quick side dish, or plated individually. It is dressed to impress.

California-Style Pistachio Salad

Dressing:
1 clove garlic, minced
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (one orange, freshly squeezed)

 

Salad:
3 cups mixed baby greens (watercress, arugula, frissee, radicchio, curly endive and edible flowers)
1 tart apple, quartered and sliced
1/2 cup blue cheese, crumbled
1/2 cup shelled California pistachios

1. Mix first four ingredients with wire whisk. Let set to mellow flavors. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. Drizzle salad dressing over each.

Makes 4 servings.

Alternative: Toss salad ingredients together with dressing.

Recipe and photograph provided courtesy of the California Pistachio Commission.