Arugula Strawberry Pistachio Blue Cheese Salad

By: Michelle Bernstein
Yield: 4 servings.


  • 2 tablespoons Granulated sugar
  • 2 tablespoons Water
  • 1 cup Pistachios, shelled
  • 1 teaspoon Sea salt
  • 1 tablespoon Brown sugar
  • 1/4 cup Balsamic vinegar
  • 1 Bay leaf
  • 2 cups Strawberries, stemmed, cut in quarters
  • 4 cups Arugula
  • 1/4 cup Crumbled bleu cheese
  • 1/2 cup Olive oil
  • 1 tablespoon Balsamic vinegar (to serve)
  • Salt and pepper


Preheat oven to 350°F. Heat sugar and water together. Toss pistachios into mixture. Spread onto a cookie sheet. Bake for 5-10 minutes. Remove and season immediately with sea salt. Allow to cool. Remove from pan, chop into small pieces. Heat brown sugar and 1/4 cup of balsamic vinegar with bay leaf. Place strawberries into a bowl over another bowl filled with ice. Pour hot vinegar mixture over the strawberries and allow to cool. Remove the strawberries from vinegar.

To serve:
Combine arugula, cheese and strawberries with olive oil, 1 tablespoon balsamic vinegar and salt and pepper to taste. Toss to coat. Place on 4 plates, top with candied pistachios.