majon (or fontina, pecorino or whatever)
french vinagrette (I mixed 3T olive oil with 1T champagne vinegar)
2 bosc pears
truffle oil (optional)
Preheat oven to 375-400 degrees. Saute chopped shallots in a bit of olive oil. Lay out lavash over parchment paper covered cookie sheet and cut round edges of lavash to fit cookie sheet. Brush french vinagrette on lavash. Sprinkle shallots and chopped up pear, cover lightly with grated cheese. Stick in oven for 5-10 minutes or until edges start to brown. Lightly drizzle with honey. Pile on arugala. Lightly drizzle with truffle oil if you chose/ have it in the house and cut in big pieces so they can be folded.
Source: Stacey Pelinka
Prepared by: Stacey for the May 2009 meeting.