via the CrispyTarts
2 Tbsp. minced shallot
1/3 cup hazelnut oil
a little less than 1/3 cup balsamic vinegar
Sea salt/black pepper
1 bunch fresh arugula (or mixed greens)
2/3 cup pistachios, shelled
2/3 cup dried cranberries (cherries or apricots are great too)
2 oz. goat cheese, crumbled
* 1 avocado, sliced - optional
Whisk together the shallot, oil and vinegar until emulsified. Salt and pepper to taste.
*We often change this up, sweating the shallot by sautéing it in 1/3 cup hazelnut oil, then adding to the rest of the oil and vin. You can also sub garlic and sweat the garlic.
Toss arugula with cranberries, pistachios and goat cheese. Lightly toss with preferred amount of dressing. (Save the leftovers for another salad, a marinade or drizzled over roasted figs.)We didn't have any avocado the day we made this one, but if you heart the avo like we do, go for it and just throw it right on top!