3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
Â¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
Â¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.
Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.
Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.
Top flatbread with chopped parsley. Slice flatbread in Â½ and serve with the fresh arugula salad.
Recipe courtesy of Robin Simpson