Cartograph Wines - Recipes - Arugula Salad With Grilled Apricots and Pistachios

Ingredients

• 4 cups arugula, preferably wild arugula, washed and spun dry
• 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped
• 1 tbsp chopped slivered basil leaves
• 1 tbsp sherry vinegar
• 1 tsp balsamic vinegar
• salt and freshly ground pepper
• 4 tbsps extra-virgin olive oil
• 2 ozs goat cheese or feta, crumbled
• 8 small or 6 large ripe apricots