with Arugula Walnut Salad
The best thing since sliced bread? Toasted bread! Though delicious on its own, carby comfort gets worlds better in the hands of our talented chefs. Sliced sourdough is toasted until golden then spread with creamy, lemon-kissed ricotta. Juicy apple and crunchy walnuts top the toasts, followed with a golden drizzle of hot honey. A tangle of peppery arugula-apple-walnut salad provides welcome contrast. Truly a toast with the most.
Allergens
Utensils
Tags
Granny Smith Apple
1 unit
Lemon
1 unit
Sourdough Bread
4 slice
Ricotta Cheese
4 ounce
Crème Fraîche
4 tablespoon
Garlic Powder
1 teaspoon
Arugula
2 ounce
Walnuts
1 ounce
Hot Honey
0.5 ounce
Olive Oil
4 teaspoon
Salt
Pepper
• Wash and dry produce.
• Quarter lemon. Halve, core, and thinly slice apple. Toast sourdough.
• In a medium bowl, combine ricotta, crème fraîche, half the garlic powder, juice from one lemon wedge, 1 TBSP olive oil, and a big pinch of salt and pepper until fluffy. (For 4 servings, use all the garlic powder, juice from two lemon wedges, and 2 TBSP olive oil.)
• In a large bowl, toss arugula, half the walnuts, and half the apple with a drizzle of olive oil and as much lemon juice as you like. Taste and season with salt and pepper.
• Divide salad and toasted sourdough between plates. Spread sourdough with as much ricotta mixture as you like. Top with remaining apple. Drizzle with hot honey and sprinkle with remaining walnuts. Serve.
680
kcal
Calories
40
g
Fat
14
g
Saturated Fat
83
g
Carbohydrate
22
g
Sugar
7
g
Dietary Fiber
14
g
Protein
55
mg
Cholesterol
650
mg
Sodium
