Submitted by The Spur Cross Ranch Cook, Prior, Okla.
For the vinaigrette
1 Tbsp Dijon mustard
3 Tbsp Balsamic vinegar
1/2 tps salt
5 Tbsp olive oil
Combine mustard, vinegar and salt in small bowl. Whisk in olive oil vigorously to mixture. Add up to 2 tsp more olive oil, to taste.
8 ounces arugula
2 Tbsp finely chopped pistachios
2 Tbsp bittersweet chocolate, finely chopped
Place arugula in large bowl and toss with a modest spoonful or two of dressing. Toss lightly to coat and add more if desired. Divide among four salad plates or bowls, garnish with pistachios and chocolate.