claire freehafer

ingredients

• flatbreads
• 4 oz spring mix
• 2 red onions, thinly sliced
• 2 pears, one half thinly sliced, one half cubed ¼-in
• 8 oz mozzarella, thinly sliced or torn into small pieces
• 10 tsp balsamic vinegar
• 1 tsp chili flakes

instructions

1. preheat oven to 450 degrees. heat a drizzle of oil in a large pan over medium heat. add onion and cook, tossing occasionally, until nicely browned, 8-10 minutes.

2. once onion is browned, stir half the vinegar and 1 tsp sugar into pan. left rduce until syrupy, 1-2 minutes more. seaosn with salt and pepper. remove from pan and set aside in small bowl.

3. place flatbreads on a baking sheet. evenly scatter mozzarella over flatbreads, then repeat with onion and sliced pear. bake in oven until mozzarella melts and flatbreads are golden brown, 10-12 minutes.

4. while flatbreads bake, wipe out pan used for onion, then heat 2 tbsp olive oil and a pinch of chili flakes in it over medium-high heat. immediately remove pan from heat once oil is hot and begins to bubble slightly, 1-2 minutes. pour chili oil into a small bowl and let cool.

5. place lettuce, cubed pear, a drizzle of olive oil, and 1 tsp balsamic vinegar in a large bowl and toss to combine. season with salt, pepper, and more vinegar to taste.

6. cut baked flatbreads into slices and drizzle with cchili oil to taste. serve with salad on the side.