1 tablespoon extra-virgin olive oil
3 red onions, sliced 1/2-inch thick
1/4 teaspoon sea salt
1 pound figs, stems trimmed, cut into quarters
1/4 cup raw sugar
1 teaspoon grated lemon zest
Extra-virgin olive oil
8 egg whites (2 whites per sandwich)
1 teaspoon piment d'espelette
Freshly cracked black pepper
1 teaspoon extra-virgin olive oil
1 teaspoon aged balsamic vinegar
1/2 teaspoon pure maple syrup
4 cups baby arugula
1 cup fresh blueberries
8 slices flaxseed or whole-wheat bread (1/2-inch thick)
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