Name: Sweet Onion, Potato & Blue Cheese Flatbread with Grape-Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (113 g) pkg crumbled blue cheese; 6 flatbreads or naan; ¾ small pkg fresh rosemary; 1 ½ lemons; 0.68 kg new potatoes; 0.34 kg red grapes; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; pure maple syrup; salt

Sweet Onion, Potato & Blue Cheese Flatbread with Grape-Arugula SaladSweet Onion, Potato & Blue Cheese Flatbread with Grape-Arugula Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (113 g) pkg crumbled blue cheese

6 flatbreads or naan

¾ small pkg fresh rosemary

1 ½ lemons

0.68 kg new potatoes

0.34 kg red grapes

1 ½ medium yellow onions

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 220°C (425°F). Line 2 large baking sheet pans with foil.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Slide rosemary leaves off sprigs; discard sprigs and mince the leaves. Transfer to a large bowl.

Cut potatoes into ⅛-inch thick slices; add to the bowl with the rosemary along with oil, salt, and pepper. Toss potatoes to coat, then divide between sheet pans and arrange in a single layer. Wipe the bowl clean with a paper towel and reserve for later use.

Place potatoes in the oven and bake, rotating the sheet pans halfway through, until fork-tender, 15-20 minutes.

Meanwhile, preheat a large skillet over medium heat.

Peel and thinly slice onions into half rings.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onions and salt; cook, stirring frequently, until onions are soft and golden brown, about 10 minutes. Remove from heat.

Meanwhile, zest and juice lemons into the reserved bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing and set aside.

Carefully remove cooked potatoes from the sheet pans by lifting the corners of the foil and transferring the whole sheet to a flat surface. (Stack foil layers one on top of the other if counter space is limited.)

Divide flatbreads between sheet pans. Layer with potato slices, onions, and crumbled blue cheese. Place in the oven and cook, rotating the sheet pans halfway through, until flatbreads become golden around the edges, and cheese is melted, 5-8 minutes. Remove from oven.

Meanwhile, slice grapes in half and add to the bowl with the dressing. Add arugula and toss to combine the salad.

Slice flatbreads and divide between plates. Serve with arugula salad on the side and enjoy!

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