Arugula Salad with Cherries, Chocolate and Chili Pistachios

Who says you can't put a little chocolate in a salad? Use a bittersweet chocolate rather than a milk chocolate bar. We love using locally-made Ambrosia Bean to Bar chocolate in many of our recipes and their 70 -75% bars have enough bitterness to give this salad a savoury kick.

Ingredients

  • 1 carton (5 oz/142g) baby arugula, washed
  • 1 cup pitted sweet cherries, cut in half
  • 1 bar (80g) bittersweet dark chocolate, chopped*
  • ½ cup shelled chili-flavoured roasted pistachios, chopped
  • Vinaigrette (ours consisted of 3 tbsp olive oil, 1 tbsp balsamic vinegar and 1 tbsp maple syrup)
  • Pinch Maldon salt flakes
*We love to use locally made Ambrosia Bean to Bar Chocolate.


Preparation

  1. On a platter or in a salad bowl, place baby arugula. Top with pitted cherries, chocolate and pistachios. Drizzle with vinaigrette and sprinkle with salt and enjoy! Serves 4 to 6.


Servings


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