INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain & Flax Lavash Flatbread wraps
• 2 Nectarines (cut into ½-inch-thick wedges)
• 1-2 Shallots (peeled/thinly sliced)
• 6 Tbsp Crumbled Feta
• 2 Tbsp Balsamic Vinegar
• 1 Lemon
• 3 Tbsp Roasted Almonds (coarsley chopped)
• 3oz Baby Arugula

DIRECTIONS

1. In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the nectarines, cut sides down, and cook, turning once, until lightly browned, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.
2. In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Transfer to the plate with the nectarines.
3. Brush the Lavash wraps lightly with oil on both sides. Place in the oven, directly on the rack, and toast, turning once, until starting to crisp, about 1 minute per side.
   Place the Lavash wraps side by side on a sheet pan (working in batches if needed), and arrange the nectarines and shallots evenly over the Lavash wraps, leaving a ½-inch border around the edges. Top with the feta and drizzle with 1 to 2 tablespoons balsamic vinegar or more to taste. Place the Lavash wraps under the broiler, watching closely to prevent burning, and cook until the Lavash wraps are crisp, the feta starts to soften, and the balsamic vinegar has caramelized slightly, 1 to 3 minutes. Transfer to a cutting board.
4. Juice half the lemon; cut half into wedges for garnish. In a medium bowl, toss together the arugula, 2 teaspoons lemon juice, and 1 to 2 teaspoons oil; season to taste with salt and pepper.
5. Cut the flatbreads into squares and top with the salad and almonds. Season with salt and pepper. Transfer to individual plates and serve with the lemon wedges.
   

NUTRITION

Serving Size: 2 Servings, 430 calories per serving

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