Roasted Pear & Jammy Onion Flatbreads

Name: Roasted Pear & Jammy Onion Flatbreads with Blue Cheese, Walnuts & Arugula Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Pear; ½ ounce Walnuts; 2 unit Flatbreads; 2 ounce Arugula; 5 teaspoon Balsamic Glaze; 1.5 ounce Blue Cheese Dressing; ½ cup Italian Cheese Blend; 1 teaspoon Chili Flakes; Salt; Pepper; Sugar; Cooking Oil

with Blue Cheese, Walnuts & Arugula Salad

Recipe Development TeamPublished on October 01, 2024

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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.

Tags:

Veggie

•Seasonal

Allergens:

Tree Nuts

•Gluten

•Sesamzaad

•Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Red Onion

1 unit

Pear

½ ounce

Walnuts

(Contains: Tree Nuts)

2 unit

Flatbreads

(Contains: Gluten, Sesamzaad)

2 ounce

Arugula

5 teaspoon

Balsamic Glaze

1.5 ounce

Blue Cheese Dressing

(Contains: Egg, Milk)

½ cup

Italian Cheese Blend

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Nutrition Values

/ per serving

Calories660 kcal

Fat31 g

Saturated Fat8 g

Carbohydrate81 g

Sugar26 g

Dietary Fiber7 g

Protein18 g

Cholesterol30 mg

Sodium1060 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Baking Sheet

•Large Bowl

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).