INGREDIENTS
4
Apricots, pitted and cut in half
1 cup
Snap peas
1
Egg
2 tbsp
Balsamic vinegar
3 tsp
Honey
2 tbsp
Lemon juice
5/8 tsp
Black pepper
5/8 tsp
Salt
5 tbsp
Olive oil, extra-virgin
1/3 cup
Almonds
1/3 cup
Panko bread crumbs
4 cups
Rustic italian and french bread
8 oz
Vermont creamery chevre
3 cups
Mixed green