About 7 cups or 5 ounces baby arugula
1/3 cup Newman’s Own® Balsamic Vinaigrette Dressing
1 cup prosciutto, chopped
½ cup dried dates, sliced into rounds
2 pears, peeled, cored,and cut in thin slices
¼ cup hazelnuts, chopped
1/3 cup crumbled gorgonzola
1 large flatbread, such as pita or naan
In a toaster oven, toast bread until very crispy, about 6-7 minutes. Cut into small crouton-sized squares.
In a large bowl, toss baby arugula with prosciutto, dates and Newman’s Own® Balsamic Vinaigrette Dressing. Arrange the arugula mixture on plates and top with pear slices, dividing equally. Sprinkle with hazelnuts and gorgonzola.
Top with a few flatbread croutons and serve.
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