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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 6 The sugared pistachios can be made ahead and stored in an airtight container at room temperature. You can substitute an equal amount of roughly chopped toasted pistachios.

Ingredients

INGREDIENTS

Sugared Pistachios

1/2 cup Shelled pistachios

1 Large egg white , lightly beaten

1/3 cup Sugar

Salad

5 teaspoons Orange marmalade

2 tablespoons Fresh lemon juice plus 2 additional teaspoons

3 tablespoons Extra-virgin olive oil

1 Small shallot , very finely minced (about 1 tablespoon)

1 tablespoon Minced fresh mint leaves

Table salt and ground black pepper

5 ounces Lightly packed stemmed arugula (about 8 cups)

2 Large oranges , peeled, cut into segments, segments halved and drained to remove excess juice

3 ounces Feta cheese , crumbled (3/4 cup)

Preparation

1. FOR THE SUGARED PISTACHIOS: Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8-inch-square baking pan lined with parchment paper; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer to cool.

2. FOR THE SALAD: Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Add arugula and oranges; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of feta and sugared pistachios. Serve immediately.

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