INGREDIENTS
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4 small flatbreads or 2 lavash, cut in quarters or halves
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1 tablespoon olive oil
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1 pear, cored and thinly sliced
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8 ounces blue cheese, crumbled
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2 teaspoons minced fresh sage
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2 tablespoons coarsely chopped walnuts
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2 cups arugula, washed
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1 tablespoon balsamic vinegar
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Black pepper