Try this twist on the traditional Waldorf Salad!
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoon apple cider vinegar
- 1 lb whole wheat pizza dough
- Olive oil for brushing pizza dough
- 2 medium Fuji, Pink Lady, or Honey Crisp apples, cored and sliced thin
- 1 fennel bulb (8-‐10 oz), trimmed, halved and sliced thin (remove tough core), divided
- 4 oz (about 1 cup) blue cheese, crumbled
- 2 heaping cups (about 2 oz) baby arugula leaves, washed and dried
- 1 rib celery, halved lengthwise and chopped
- 12 large red seedless grapes, cut in half
- 1/2 cup chopped California walnuts, toasted
- Salt and pepper
- First make the dressing. In a small mixing bowl, whisk together all four ingredients. Cover and refrigerate until ready to use. Can be made up to 1 day ahead.
- Next, make the flatbreads. Preheat oven to 450 F. Brush a large baking sheet with oil. Set aside.
- Divide the pizza dough into two equal parts. On a flat surface dusted with flour, roll the dough into two 6 x 12 inch ovals. Let rest 10 minutes, then re‐roll and transfer to prepared baking sheet. Brush about 1/2 tsp (for each flatbread) olive oil over the dough. Divide the apples equally and layer them on each of the flatbreads. Next, using only half of the sliced fennel, layer the slices in an equal amount on each flatbread. Top each flatbread evenly with the blue cheese. Season each flatbread with salt and pepper. Transfer to oven and bake for 10‐14 minutes, until crust is lightly browned.
- While the flatbreads are baking, combine the remaining fennel, arugula, celery, grapes and walnuts. Add the dressing and toss so all ingredients are coated. Season to taste with salt and pepper.
- When flatbreads are done, remove from oven and top with arugula mixture. Slice lengthwise and then into 6 squares and serve immediately.