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Preheat the oven to 400°F. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Halve the baguette lengthwise. Core and thinly slice the tomatoes. Pit the stone fruits; slice into ½-inch-thick wedges. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.
In a small pot, combine the vinegar, honey, onion, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside to pickle.
While the onion pickles, place the baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, spread the toasted baguette halves with the goat cheese. Drizzle with olive oil and season with salt and pepper to taste.
While the baguette halves toast, transfer 2 tablespoons of the onion pickling liquid to a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
In a large bowl, combine the arugula, lettuce, mint, stone fruits, tomatoes and as much of the pickled onion as you’d like (draining off the remaining pickling liquid before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates. Cut the goat cheese toasts in half crosswise and serve on the side. Enjoy!
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Halve the baguette lengthwise. Core and thinly slice the tomatoes. Pit the stone fruits; slice into ½-inch-thick wedges. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.
In a small pot, combine the vinegar, honey, onion, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside to pickle.
While the onion pickles, place the baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, spread the toasted baguette halves with the goat cheese. Drizzle with olive oil and season with salt and pepper to taste.
While the baguette halves toast, transfer 2 tablespoons of the onion pickling liquid to a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
In a large bowl, combine the arugula, lettuce, mint, stone fruits, tomatoes and as much of the pickled onion as you’d like (draining off the remaining pickling liquid before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates. Cut the goat cheese toasts in half crosswise and serve on the side. Enjoy!
Tips from Home Chefs