Step 1: Prepare the pickled blackberries. In a small saucepan, combine apple cider vinegar, water, sugar, salt, and black peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
Step 2: Place the fresh blackberries in a heatproof jar or bowl. Pour the hot pickling liquid over the blackberries, ensuring they are fully submerged. Let them cool to room temperature, then cover and refrigerate for at least 30 minutes, or up to several days. The longer they sit, the more intensely flavored they'll become.
Step 3: While the blackberries are pickling, prepare the remaining salad components. Wash and dry the arugula. Roughly chop the pistachios and tear or thinly slice the basil leaves.
Step 4: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Season with salt and pepper to taste. This will be your dressing.
Step 5: To assemble the salad, arrange the arugula on a large platter or individual plates.
Step 6: Gently dollop spoonfuls of fresh ricotta cheese over the arugula.
Step 7: Drain the pickled blackberries (you can save the pickling liquid for other uses, like dressings!). Scatter the pickled blackberries over the ricotta and arugula.
Step 8: Sprinkle the chopped pistachios and torn basil leaves over the salad.
Step 9: Drizzle the lemon vinaigrette evenly over the entire salad. Finish with an extra drizzle of high-quality extra virgin olive oil and a final grind of black pepper, if desired. Serve immediately with crusty bread on the side.