🌱Arugula-Apple-Pecan Tartine 🍎 Try this recipe curated by Educational Chef Tatiana (@taurus.season.food )featuring local crisp apples, toasted pecans and flavorful arugula on a nourishing open-faced sandwich.

Ingredients ✨ • 2–3 thick slices rustic sourdough bread (@bake_n_jam ) • 4 cups fresh arugula, roughly torn (@cosmos.farm ) • 1 large crisp apple (I used crimson crisp), diced (@georgiapeachtruck ) • ⅓ cup pecan halves, lightly toasted (@georgiaproudprovisions ) • 3 tbsp extra virgin olive oil • 1 tbsp apple cider vinegar •1 medium shallot, thinly sliced • 1 tsp honey or maple syrup • ½ tsp Dijon mustard • Salt and freshly ground black pepper to taste • 2–4 oz whipped feta cheese (@atlyallatizers ) Instructions ✨ 1. Toast the sourdough slices until golden brown. 2. Spread a generous layer of whipped feta on each slice of toasted sourdough. 3. In a medium bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard. Season with a pinch of salt and pepper to create a light vinaigrette. 4. Add the torn arugula to a large mixing bowl. Drizzle with about half of the vinaigrette and toss gently to coat without wilting the greens. 5. Fold in the sliced apples and toasted pecans. Toss lightly to distribute the fruit and nuts evenly. 6. Spoon the salad generously onto the prepared sourdough slices, mounding it high for that perfect open-faced presentation. Serve immediately while the bread is still slightly warm and the greens are crisp!