INGREDIENTS

• 1 organic Fuji or other apple
•  ¼ pound Brie
• 2 Atoria's Family Bakery Lavash flatbreads
• 2 ounces roasted garlic pesto
• ¼ pound caramelized onions
• ¼ pound organic red or other grapes
• 3 tablespoons pecans
• 3 ounces organic baby arugula or other leafy greens
• 1 tablespoon balsamic glaze

DIRECTIONS

1. Pre-heat oven to 425 degrees.
2. Core and thinly slice the apple.
3. Using a sharp knife run under hot water, thinly slice the Brie.
4. On a sheet pan, place the flatbreads side by side. Spread the roasted garlic pesto evenly over the flatbreads to about ½ inch from the edge. Top with the caramelized onions, apple, and Brie. Bake until the flatbreads are crisp, the Brie is melted, and the apple is slightly softened, 8 to 10 minutes.
5. While the flatbreads are baking, prep and make the salad.
6. Remove any stems from the grapes; cut the grapes in half lengthwise.
7. In a dry medium frying pan over medium heat, toast the pecans, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the pecans to a plate to cool.
8. In a large bowl, toss together the arugula, grapes, pecans, half the balsamic glaze (set aside the remaining balsamic glaze for serving), and 1 tablespoon (2 TBL) oil; season to taste with salt and pepper.
9. Transfer the flatbreads to a cutting board to cool slightly, then drizzle with as much of the balsamic glaze as you like. Cut the flatbreads into even slices.
10. Transfer the flatbread slices and arugula salad to individual plates and serve.

NUTRITION

Serving Size: 2 Servings, 790 Calories/Serving

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