1/4 cup raisins
3 tablespoons champagne vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 head cauliflower, trimmed and broken into florets
2 ounces baby arugula
3 scallions, thinly sliced
1/4 cup roughly chopped pistachios
Place the raisins and vinegar in a small bowl. Let stand for 10 minutes. Spoon out the raisins and set aside.
Whisk the olive oil, salt and pepper into the remaining vinegar.
Use a mandolin to thinly slice the cauliflower florets and place in a large bowl. Toss in the arugula, scallions, pistachios and raisins.
Drizzle the vinaigrette over the salad before serving.