Arugula, fennel and apricot salad

The current (June) issue of Bon Appetit included this marvelous recipe that uses several adored ingredients.
Arugula is available now at many farmers' markets -- it's a cooler-weather green. You can still find fresh fennel, even though its peak season is earlier in the year.
And fresh apricots are just starting to get good.

Yum!
Recipe: Arugula, Fennel and Apricot Salad
(Serves 6)

Ingredients:

• 2 tablespoons white balsamic vinegar
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 5-ounce container arugula leaves
• 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
• 6 large apricots, pitted, sliced
• 1/4 cup unsalted natural pistachios (or walnuts, my preference)
  

Instructions: Whisk together vinegar, shallot and olive oil. Place arugula, fennel and apricots in a large bowl and toss with the dressing. Sprinkle with nuts, and serve.