Since pistachio oil isn’t as common. when you first bite into this salad it offers this rich, unexpected depth that wraps in contrast to the bright citrus notes. It’s a lovely salad, especially when chilled, and definitely served as soon as possible since it can get wet with the salt drawing out the moisture. Enjoy!

Apple, Arugula Salad with Pistachio, Poppyseed Citronette

DRESSING:

• 1/4 cup pistachio oil (hemp oil, walnut oil, or extra virgin olive oil work lovely too)

• 1 tsp of Dijon mustard

• 1/4 cup orange juice (citronette is simply a fun, fancy term for saying that we are using the remnants of the citrus supremes for the dressing instead of a vinegar!)

• 3 tsp maple syrup

• 2 tsp poppyseeds

• 1/2 tsp Himalayan salt

• 1/4 tsp freshly cracked black pepper

1. In a small jar, add all ingredients together and shake until well combined.

2. Set aside in the meantime preparing the salad.

SALAD:

• 3 cups baby arugula

• 4 navel oranges, sliced into supremes

• 1 large green apple, thinly sliced 

• juice of 1 lime (this will help prevent the apples from browning/oxidizing)

• 1/4 cup walnuts, roughly chopped 

• 1/4 cup blue cheese (or vegan alternative)

1. Add all ingredients into a large mixing bowl and drizzle the dressing on top.

2. Gently toss everything together until well combined and transfer to a serving dish.

3. (Optional) garnish with micro greens and enjoy!