Arugula Salad

This recipe is courtesy of @bambigoesgreen on Twitter

This recipe really speaks for itself. Show me a person that dislikes warm goat cheese, toasted pistachios, and caramelized onions and I’ll show you a person that hasn’t lived.
Okay, maybe that’s extreme. But this is really good salad. And that’s extremely truthful.

Ingredients:
One bunch of arugula, washed and dried
2 Tbsp butter
1 Tbsp maple syrup
4 Tbsp fresh goat cheese
4 Tbsp green pistachios, shelled (or walnuts)
3 Tbsp blueberry balsamic vinegar
3 Tbsp olive oil
Fresh black pepper and sea salt to taste
Optional: Red onions, pears

Method:
1. Divide the greens and goat cheese between two plates. DO NOT eat all of your goat cheese right now impatiently, you need it for the salad. PUT IT DOWN.
2. Now, put a dry frying pan on med heat and toast the pistachios until golden and fragrant. Again, don’t eat all of your pistachios right now, save them for the salad. Trust me, you don’t want to eat too many pistachios anyway. Your stomach will hate you for it.
3. Remove from pan and place to one side. Melt the butter in the same pan and slowly cook the onions over low heat for about twenty minutes.
4. Add the maple syrup and let it thicken. Whisk together the vinegar and oil and set aside.
5. Divide the pistachios between the plates and top with the onions and dressing. Add pepper to taste.