A member of the mustard family, arugula is also known in France as roquette. It is one of the choicest Southwest-style salad greens to grow and eat. The young tender leaves of arugula in salads and cold dishes are something to be experienced. When young, leaves have a crispy, crunchy texture combined with a nutty-peppery taste, which some describe as garliclike. Fully grown, its ruffly green are similar to oak leaf lettuce or radish leaves, only darker, reaching to 3 feet high.

The key to enjoying arugula is to use it in moderation.  Mix with other salad greens such as red leaf, bib, or Boston Lettuce, radicchio or endive. Make a special spinach salad by tossing spinach and arugula leaves, crisp bacon pieces, slices of hard boiled eggs, red pepper slices and garlic croutons with your favorite dressing. Add a few arugula leaves with lettuce to spice up sandwiches.

Combine vinegar, salt and pepper in a small bowl. Slowly whisk in oil in thin stream. Adjust seasoning. Toss vinaigrette with arugula in medium bowl.

Divide among plates. Sprinkle with pistachio nuts and serve.