Arugula Salad with Clementines, Avocado and Pistachio

On our way to a friend's house, I popped into the local grocery looking for last minute salad ingredients. I was totally unprepared, but I knew the friends would at least have some oil, vinegar and herbs around that could make a quick dressing. As I flew through the produce department, this is what I came up with. And, it worked out well because they happened to have a fantastic bottle of blood orange olive oil in their repertoire that worked perfectly with these ingredients.

4-6 cups arugula

3-4 clementines, peeled, segmented and sliced in half

1 avocado, chopped

1/4-1/2 cup pistachios

dressing:

1/8 cup blood orange olive oil (or EVOO and juice of 1 clementine)

1/8 cup rice wine vinegar

1 Tablespoon dijon mustard

1/2-1 Tablespoon, combo of the following dried herbs: basil, marjoram, oregano, rosemary, thyme (whatever you have on hand)

fresh ground black pepper to taste

Shake dressing ingredients in a jar and pour desired amount over salad and toss.

Serves 4