Arugula Salad With Oranges, Feta, and Sugared Pistachios

• Sugared Pistachios
• cup whole shelled pistachios↗1⁄2
• large egg white, lightly beaten1
• cup sugar↗1⁄3
• Salad
• teaspoons orange marmalade↗5
• tablespoons lemon juice, plus↗2
• teaspoons fresh squeezed lemon juice↗2
• tablespoons extra virgin olive oil↗3
• small shallot, minced very fine (approx 1 TBS)↗1
• tablespoon mint leaf, fresh, minced very fine↗1
• table salt & freshly ground black pepper
• ounces lightly packed baby arugula (8 cups)5
• large oranges, peeled, cut into segments, segments halved and drained to remove excess juice↗2
• ounces feta, crumbled (3/4 cup)↗3

Step-by-step instructions

1. 1

   Adjust oven rack to middle position and heat oven to 325 degrees.

2. 2

   Toss pistachios with egg white in small bowl.

3. 3

   Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.

4. 4

   Add sugar and stir until nuts are completely coasted.

5. 5

   Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.

6. 6

   Transfer nuts to plate in single layer to cool.

7. 7

   Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.

8. 8

   Add arugula and oranges; toss and adjust seasonings with salt and pepper.

9. 9

   Divide salad among individual plates; top each with portion of feta and sugared pistachios.

10. 10

    Serve immediately.