Parmesan Salad Cups
 
Ingredients
  • Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • ¾ balsamic vinegar
  • Salt and pepper, to taste
  • For each salad cup:
  • 2 heaping tablespoons shredded parmesan
  • About 1 cup mixed greens
  • 2-3 cherry tomatoes, halved
Instructions
  1. In a medium bowl, whisk together the olive oil, vinegar, salt, and pepper. Set aside until ready to use.
  2. Heat a small skillet over medium heat. Have a muffin pan, flipped upside down, close by. Sprinkle cheese in pan in a thin layer to make a circle, about 3 inches in diameter. When cheese melts and begins to get some color, flip and cook until second side is slightly golden colored. This process will take about 2-3 minutes total. Once both sides are done, immediately remove cheese circle from the pan with a spatula, and place on the convex surface of one of the muffin tins from your upside down muffin pan. Working quickly, use your hand to gently cup the circle around the muffin tin to make a bowl shape. Let cool, and repeat steps until all your parmesan cups are made.
  3. In a large bowl, toss together mixed greens and dressing. Lightly dress with prepared vinaigrette. Divide salad up into parmesan bowls and serve.
Notes
*I have found that the best ways to prevent the bowls from cracking are to work quickly before the cheese can cool, to avoid over browning the cheese, and to sprinkle the cheese in a thin (but not too thin) layer.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/parmesan-salad-cups/