FRESH SPRING MIX SALAD WITH PARMESAN CRISPS

GOURMET_MOM_Salad_BIG

 

GOURMET MOM
SUE SHATTUCK

Parmesan Crisps:
Heat oven to 375 degrees. Freshly grate good quality Parmesan-Regiano or Pecorino-Romano cheese. Place parchment paper on a shallow baking sheet. Using your fingers, sprinkle a generous amount of grated cheese (about 2 Tbsp.) onto the baking sheet, forming a shallow “mound” of cheese, spacing about 1” apart from one another. Place in oven for 2-3 minutes, until melted and flat. Remove and let cool. Then gently lift each crisps from the parchment paper. Use to garnish salad.

Salad:
Fresh arugula, spinach and kale
Fresh strawberries
Fresh blueberries
Fresh raspberries
Goat cheese
Vinaigrette of your choice

Chill all ingredients. Combine on a cold salad plate. Garnish with freshly baked Parmesan crisps.