Ingredients
Strawberry Arugula Salad:
- Fennel - 1 small bulb , thinly sliced
- Strawberries - 1/2 pint , sliced
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Arugula - 6 oz
- Pecans - 1/4 cup
Tomato & Avocado Melts with hummus:
- Ciabatta - 1 loaf ((or other good open-faced melt bread))
- Avocados - 2 , sliced
- Tomatoes - 2 , sliced
- Hummus - 8 oz
- Mozzarella / fontina cheese - 4 to 8 slices
Prep
- Bread / Avocado / Tomatoes - Prep as directed. Bread should be sliced into 4 large pieces.
- Fennel / Strawberries - Prep as directed.
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Make
- Spread hummus onto bread (if you still have roasted red pepper sauce from earlier in the week, mix some of that in!). Then top with avocado, tomatoes, and cheese. Place onto baking sheet and then under broiler for about 6 to 8 minutes, until cheese is bubbly and golden.
- While sandwiches are heating, whisk together balsamic, mustard, and oil. Season to taste with salt & pepper.
- Toss vinaigrette with fennel, strawberries, arugula, and pecans. Enjoy with your open-faced melt!
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