Arugula Salad with Oranges, Feta and Sugared Pistachios
1/2 cup whole shelled pistachios
1 large egg white
1/3 cup sugar
Oven rack in center of oven. 325 degrees
Toss nuts with egg white. Transfer nuts to 8" baking Pam lined with parchment. Discard excess egg white. Add sugar and stir til coated. Bake stirring every 5 to 10 minutes. Bake 25 to 30 minutes til nutty brown. Transfer to plate to cool Break apart if stuck together.
5 teaspoons orange marmalade
2 Tbsp. Plus 2 tsps. Fresh lemon juice
3 Tbsp. EV olive oil
1 Tbsp shallot finely minced
1 Tbsp minced mint leaves
5 oz baby arugula
2 large oranges peeled and cut into segments drained to remove excess juice
3/4 C. Crumbled feta
Salt & pepper
Whisk marmalade lemon juice oil shallot mint 1/4 tsp salt 1/8 tsp pepper in large bowl. Add arugula oranges and toss. Adjust seasonings.
Divide among salad plates Top with feta and nuts.
***I used the leftover roasted ricotta
and onion instead of shallot
Also I used a little less sugar on the pistachios. And I of course didn't read the instructions and whisked the egg white and sugar together then dumped the nuts in. They still came out ok