INGREDIENTS
8 oz
Arugula or mixed greens
1 cup
Cherry tomatoes
1 lb
Eggplant
1 1/2 tsp
Herbs de provence
1 tbsp
Balsamic vinegar
1/4 cup
Pesto sauce
1
Pesto vinaigrette
1 cup
Quinoa
1
Kosher salt and freshly ground black pepper
1
Salt
1
Zaatar spice
2 tbsp
Olive oil
2 tbsp
Olive oil, extra virgin
1
large ball Mozzarella, fresh
1/4 cup
Whole milk ricotta, fresh