Mixed Greens with Walnut Vinaigrette in Crisp Parmesan Baskets

Baskets:

1 pound Parmigiano-Reggiano - Parmesan cheese, grated coarsely with a grater

Dressing:

2 tablespoons toasted walnuts

1 clove garlic

1 small shallot

½ tablespoon stone ground Dijon mustard

2 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

3 tablespoons prepared mayonnaise (unless you to prefer to DIY)

Sea Salt and Freshly Ground Black Pepper to taste

4 cups mixed greens

1 cup love

To Make Baskets:

Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.

Place 2 tablespoons of grated Parmesan cheese in piles on the baking sheet, several inches apart. Bake for approximately 5 to 10 minutes 5 Minutes , watching closely, until melted and bubbling.

Once cheese is golden remove pan from oven, allow to sit for only a minute until cool enough to handle. Brush the bottom of a bowl with olive oil. Lift the Parmesan disc up with a spatula and place over the bottom of the bowl. Gently mould shape with hands. Be careful, cheese will be hot. Cool completely before removing. Handle with care. Tip: Store the baskets for up to 5 days at room temp in an airtight container.

Dressing:

In a food processor pulse walnuts, garlic and shallot. Add Dijon mustard and balsamic vinegar. Slowly drizzle in olive oil. Add mayonnaise to finish. Season with salt and pepper. To serve, place Parmesan basket on plate, fill with assorted greens, drizzle dressing on top of greens.

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Mixed Greens with Walnut Vinaigrette in Crisp Parmesan Baskets

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