If you wish to make the CARAMELIZED PISTACHIOS you will need a (nonstick vegetable oil spray), (1/2 cup sugar), (2 tablespoons balsamic vinegar), (1 1/2 cups whole pistachios) already included in the salad recipe.

Preheat oven to 325 degrees F. Line a heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.

Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)

You could also substitute the pistachios for walnuts. This recipe was adapted from Bon Appetit.

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In a small mixing bowl, whisk together the balsamic vinegar, apricot jam, honey mustard, sugar, and salt. While whisking, slowly add the olive oil until the salad dressing is emulsified.

Place the arugula in a salad bowl and pour enough dressing on the salad to moisten. Plate the salads, add the mango and top with caramelized pistachios. Enjoy!

This is Chef Ilson Goncalves salad recipe with Carla's original dressing.