Arugula, "pickled" Strawberries, Candied Pistachios And Crumbled Blue Cheese Salad by Michelle Bernstein
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.
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.
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