Tuesday, November 03, 2009

Mesclun Salad Pizzette with Peaches and Pecans

I snagged this recipe from an article about green cooking. It is suggested you use a toaster oven to cook this recipe (saves energy)


2 tablespoons apple cider vinegar
2 tablespoons canola or flaxseed oil
2 medium yellow or white peaches, pitted and thinly sliced
1/2 cup thinly sliced red onion, divided
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Two 8-inch whole-wheat lavash flatbreads or pocketless pita breads
1/3 cup finely crumbled blue cheese
3 cups mesclun mix or chopped mixed leafy greens
1/4 cup raw pecans, chopped


1. In a blender, combine the vinegar, oil, a quarter of the peach slices (slices from 1/2 peach), 1/4 cup of the onion, the salt and pepper. Blend until just combined, about 15 seconds. Set aside.

2. One flatbread at a time, broil in a toaster oven on a tray or baking sheet. Broil until lightly toasted, about 30 seconds. Remove from the oven and immediately sprinkle with cheese.

3. In a medium bowl, toss together the mesclun, remaining peach slices, the remaining onion and 1/4 cup of the vinaigrette. Taste and adjust seasonings. Arrange the salad on the toasted flatbreads. Sprinkle with the pecans.

4. Cut each pizza in half and serve immediately with the remaining vinaigrette on the side.
(Recipe adapted from Jackie Newgent's "Big Green Cookbook," Wiley, 2009)