For the Salad:
2 1/2 ounces baby arugula
2 Grapefruit, segmented
3 radishes, sliced very thin
1/2 cup candied pistachios
2 Tablespoons Ricotta Salata, crumbled
For the Vinaigrette:
1 Tablespoon Campari
4 Tablespoons Walnut Oil
1 Tablespoon White Balsamic Vinegar
salt and pepper to taste
3 Tablespoons Sugar
1/2 cup Shelled Pistachios
pinch of salt
1. Whisk all the ingredients for the vinaigrette together and set aside until ready to assemble salad. You don’t want to dress it too far in advance or the salad with wilt and become oily.
2. In a mixing bowl, toss the arugula, grapefruit, and radishes with the vinaigrette, set onto a serving platter, scatter pistachios and ricotta salata over the top.
1. Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.