Lacey Parmesan Salad Baskets

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 5
• 1 cup shredded parmesan cheese
• 2 tablespoons shredded parmesan cheese
• 2 tablespoons finely chopped pecans
• 4 cups fresh mixed baby lettuces and spring greens, can use arugula
• 1/2 cup green grape, halved
• 2 tablespoons chopped pecans
• 4 -5 tablespoons raspberry vinaigrette dressing, to taste
• 1 apple, sliced or chopped
• 1 pear, sliced or chopped
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon pepper (optional)
• 5 -6 teaspoons shredded parmesan cheese, for garnish

Recipe

• 1 heat a small non-stick frying pan over medium-high heat.
• 2 sprinkle 3 tbl. cheese and 1 teaspoons chopped pecans over the bottom of the frying pan in the center, but a thin layer.
• 3 cook for 1-2 minutes or til the edges are golden brown and cheese is bubbly.
• 4 lift out of pan with spatula, invert hot cheese disk over inverted drinking glass or small custard cups. cool completely. repeat making 5-6 baskets.
• 5 for salad:.
• 6 just toss ingredients in large bowl, drizzle with salad dressing and season with s&p if needed. toss to coat.
• 7 pile salad into cooled, firm parmesan baskets, sprinkle each with 1 teaspoons shredded parmesan cheese and serve immediately.
• 8 *baskets can be made ahead and stored between sheets of waxed paper in airtight container at room temperature for up to a week.
• 9 mini ones can be made for appies!