Arugula Salad with Shaved Mushrooms and Crumbled Pistachio

Serves 4

In a small jar, add:
1/2 shallot, minced
zest and juice of 1 lemon
1/4 tsp sherry vinegar
Extra Virgin Olive Oil and Walnut Oil 3x the amount of acid (eyeball it on the side of the jar after adding the lemon juice and sherry vinegar)
1 pinch sea salt
Cover tightly with the lid and give a good shake to fully combine the ingredients. Taste with a piece of arugula and add a little more acid if it tastes too oily, or a little more oil if the texture is too watery and the flavor too tart.
Keep the jar in your fridge for up to 2 weeks to use on other salads.

In a medium mixing bowl, combine:
4 handfuls baby arugula, or 1 small container
3 cremini mushrooms
1 handful pistachios, peeled and roughly chopped or crushed
1/2 delicious tart apple (like Mountain Rose, Pink Pearl, Granny Smith) sliced into think half moons

With a spoon, pour the vinaigrette around the sides of the bowl, a few spoonfuls at first, then toss with your hands and taste. Add more vinaigrette if need be.