Sweet snap peas, tangy chewy dried apricots, sweet, meaty pistachios, salty ricotta salata (or feta), peppery arugula in a mustardy vinaigrette.
1 small handful of arugula per person
3 sugar snap peas per person
3 dried apricots
ricotta salata or feta
3 Tablespoons olive oil
1 Tablespoon sherry vinegar 1 teaspoon mustard
1/2 teaspoon salt
Start by assessing the quality of your dried apricots. Are they soft and pillowy or dry? If they are dry soak them in warm water for 10 minutes. Quarter your apricots.
Remove the stringy part of your sugar snap peas by trimming the tip with a pairing knife and pulling it across the concave part of the pea. Slice the peas at a diagonal into 3-4 pieces.
Whisk the dressing together.
When you are about to eat, toss the arugula with the peas and apricots, add some of the dressing and toss it again. You will most likely have extra dressing for your next salad.
Sprinkle some pistachios on top— about 1 Tablespoon per person, and crumble a little cheese.