- 1 package of arugula
- 1 jar of pesto
- Naan bread
- Feta cheese crumbles
- 1/2 cup of grated Parmesan
- Cranberry Pear Balsamic Vinegar
- Blood Orange Olive Oil
Spread prepared pesto in an even layer to cover a piece of Naan bread. Top with Feta cheese crumbles and grated Parmesan.
Bake at 375 degrees for 5 minutes until golden brown. Remove from oven and cut into 1/4ths.
In a mixing bowl or cruet, prepare the dressing by whisking together 50% Cranberry Pear Balsamic and 50% Blood Orange Olive Oil.
Toss 4 cups of arugula with the vinaigrette and place a handful of the greens atop each slice of flatbread.
Serve immediately and enjoy!