Ingredients

The following ingredients have 3 Servings
  • 3-4 handfuls fresh arugula
  • 2 handfuls fresh sugar snap peas
  • 1 small or medium carrot, (peeled and sliced )
  • 4-5 small radishes, (thinly sliced )
  • 2-3 tablespoons fresh basil, (slivered)
  • 2-3 tablespoons fresh mint, (slivered)
  • 1/4 cup shelled pistachios
  • 1 large ball of fresh Buffalo mozzarella, (drained and patted dry)
  • 3/4 cup extra virgin olive oil 
  • 1/4 cup balsamic vinegar
  • salt and freshly-ground black pepper

Instruction

  • In a large bowl, combine arugula, peas, sliced carrots and radishes, basil, and mint. Toss to combine.
  • To make the vinaigrette, combine olive oil and balsamic vinegar in a jam jar, mason jar, or other container with a tightly-fitting lid. Add a pinch of salt and a few grinds of black pepper. Tighten the lid and shake vigorously.
  • Pour about 2 tablespoons of the vinaigrette over the combined greens and toss to lightly coat. Taste and add more dressing, if desired.
  • If serving individually, plate salad greens, then top with pistachios and Buffalo mozzarella. Dress mozzarella with a small drizzle of olive oil and another grind of black pepper, if desired. If serving family-style, add pistachios to the bowl, along with roughly torn pieces of mozzarella, and pass at the table.