Mango, Arugula, and Snap Peas Salad adorned with fig, goat cheese,
and pistachio truffles
2 bunches of arugula
1 1/2 –2 cups of sugar snap peas lightly blanched
1 seedless cucumber
1/2 cup of chopped dill
1/2 cup of pistachios shelled and unsalted
2 dried fig or dried apricot if you prefer
salt and pepper to taste
1.) Blanch snap peas for one minute then rinse under cold water and slice in half on bias.
2.) Peel cucumber and slice into large rustic chunks
3.) Peel mango and cut into thin slices
4.) Rinse arugula plunging into cold water then draining water in salad spinner. Repeat 3-4 times to get out all the sand (who likes sand in there salad? Not me.)
5.) Mix all the above ingredients and the dill. Set aside.
The Goat Cheese Truffles-
1.) In a clean coffee grinder (you have a coffee grinder, right? If no, then get one) grind pistachios and place in bowl. If you don’t have a grinder, then chop the nuts by hand.
2.) Chop figs in 4-6 pieces and surround each piece in goat cheese.
3.) Roll goat cheese balls in pistachio dust then chill until ready to serve.
1.) Mix together two parts olive oil to one part Sherry vinegar, honey, salt, and pepper to taste.
2.) Toss 1/4 of dressing in to salad before adding the goat cheese truffles.
Aren’t you hungry?
Enjoy with some toasted pita points and a fine bottle of Malbec.