citrus arugula salad and crostini w/fig butter, brie, and prosciutto

I made this awhile ago and thought you might like to see… citrus arugula salad
serves 3-4 (as starter)
4 cups of arugula
1 orange, slices into half moons
1 ripe avocado, sliced
1/4 cups toasted walnuts
1/4 cup of olive oil
juice of 1 lemon
1 TB honey
1/4 tsp salt and pinch of pepper
Throw all ingredients up until the olive oil into a salad bowl. Make the salad dressing and individually dress each portion. Enjoy! crostini-pic3 crostini with fig butter, brie, and prosciutto
serves 4
1 bagette, 1/2 inch slices, on the diagonal
fig butter
brie cheese, 1/4 inch slices
1 package of prosciutto (about 10-12 oz)
1/4 cups olive oil
Preheat oven to 450F. Rub one side of bread slices with oil. Place oil-side down, touching the baking sheets. Spread fig butter on each slice, top with brie, then prosciutto. Bake for about 8-10 minutes or until the cheese is melted. Mmm… Perfect with a glass of riesling. Enjoy!

Advertisements

5 thoughts on “citrus arugula salad and crostini w/fig butter, brie, and prosciutto

  1. Joyce

    That salad looks so yummy! And fig butter?!?!?! ❤ I tried this caramelized peach salad at California Pizza Kitchen the other day, and I think you would like it. It's pretty simple: caramelized peach, grilled chicken, gorgonzola cheese, cranberries, toasted pecans, arugula, and spinach. I think I'm going to try making it at home! Will report back!

    Reply
  2. Pingback: hello spring! it’s frittata time | honey & limes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s