Roasted Pear & Jammy Onion Flatbreads
with Blue Cheese, Walnuts & Arugula Salad
You’ll love these crispy flatbreads piled high with lightly caramelized onion, juicy pear slices, blue cheese dressing, a blend of Italian cheeses, earthy walnuts and spicy chili flakes. Top those warm, melty flatbreads with a peppery arugula salad dressed in our tangy-sweet balsamic glaze for a restaurant-style meal in just 30 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Pear
½ ounce
Walnuts
(Contains Tree Nuts)
2 unit
Flatbreads
(Contains Wheat, Sesame)
2 ounce
Arugula
5 teaspoon
Balsamic Glaze
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
½ cup
Italian Cheese Blend
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion, 1⁄2 tsp sugar (1 tsp for 4), and salt. Cook, stirring occasionally, until tender and browned, 8-10 minutes. • In the last minute of cooking, add 1 TBSP water (2 TBSP for 4) and stir until onion is jammy. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, halve, core, and thinly slice pear. Roughly chop walnuts.
• Place flatbreads on a baking sheet and bake on top rack until lightly toasted, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)
• While flatbreads toast, heat a drizzle of oil in pan used for onion over medium- high heat. Add pear and cook until softened and slightly browned, 2-3 minutes per side.
• In a large bowl, toss arugula with half the balsamic glaze. Season with salt and pepper to taste.
• Remove flatbreads from oven and set broiler to high. • Carefully top flatbreads with blue cheese dressing, onion, Italian cheese blend, pear, walnuts, and as many chili flakes as you like. • Return to top rack and broil until cheese is melted, 2-3 minutes (for 4 servings, broil in batches).
• Drizzle flatbreads with as much remaining balsamic glaze as you like. Top with salad and cut into pieces. • Divide between plates and serve.