• Wash and dry produce.

• Halve ciabatta crosswise; toast until golden.

• Halve, core, and thinly slice apple. Cut prosciutto into strips lengthwise, then halve crosswise.

• In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt, and pepper.

• Drizzle cut sides of toasted ciabatta with olive oil and halve on a diagonal.

• Divide salad between bowls. Garnish with pecans and remaining feta. Drizzle with as much balsamic glaze as you like. Serve with olive oil toasts on the side.