Serve as an appetizer course, or with a hearty bowl of soup on a chilly evening. The combination of pears with walnuts and blue cheese is a classic! Substitute fresh spinach for the arugula if you prefer.
Time: 25 minutes
- 4 small flatbreads or 2 lavash, cut in quarters or halves
- 1 tablespoon olive oil
- 1 pear, cored and thinly sliced
- 8 ounces blue cheese, crumbled
- 2 teaspoons minced fresh sage
- 2 tablespoons coarsely chopped walnuts
- 2 cups arugula, washed
- 1 tablespoon balsamic vinegar
- Black pepper
- Heat the oven to 450°F. Place the flatbread or lavash pieces on a large sheet pan and drizzle with olive oil. Spread the pear slices evenly on top, sprinkle with blue cheese, sage and walnuts. Bake for 6 to 8 minutes until the cheese is bubbly. Remove from the oven.
- While the flatbreads are baking, toss the arugula with the balsamic vinegar. Top the hot flatbreads with the dressed greens, sprinkle with black pepper and serve.
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