Triple Green Power Salad

Instructions

1. Preheat oven to 350 degrees, or you could also use a toaster over.
2. Toast pistachios on a rimmed baking sheet, tossing occasionally until fragrant but not browned, 5-8 minutes.
3. Let cool.
4. Prepare an ice bath by filling a large bowl with cold water and a handful or two of ice cubes. Set aside.
5. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2-4 minutes.
6. Use a slotted spoon to remove them from the water, and transfer immediately to prepared ice bath.
7. Allow them to sit in the ice bath for a few minutes, swirling them gently to assure they are all cooling quickly.
8. Dry the stalks once removed from the ice bath.
9. Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.
10. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
11. In a large bowl, combine peas, asparagus and arugula; add vinaigrette and pistachios and toss to combine.
12. Top with cheese (optional).