Chef Russell Klien was kind enough to share this recipe with us. Keep a look out for Russell’s new restaurant opening in St. Paul in the near future.

Per serving, combine the following:

• 6 oz arugula
• 1 oz fresh goat cheese
• 1 oz balsamic vinaigrette
• 1 oz strawberries, sliced
• 1/2 oz candied pistachios (recipe below)

Toss all ingredients except the cheese. Plate on a large plate and top with crumbled goat cheese.

For the candied pistachios:

• 1 lb pistachios
• 2 egg whites
• 2 oz harissa paste (available in our ethnic section)
• 1/4 cup sugar
• 1 tbsp cinnamon
• 1 1/2 tbsp hot sauce

Mix the sugar, cinnamon, harissa, and hot sauce. Whip the egg whites to soft peak. Mix the sugar-spice mixture with the egg whites. Place on a parchment lined sheet pan and spread into one layer. Bake in a 300 degree oven until the nuts are well cooked and candied. Season with salt.