Ingredients
For the Parmesan Frico Cups:
- 1 1/2 cups grated Parmesan
For the Citrus Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Spinach Salad:
- 6 ounces baby spinach leaves (about 6 cups)
- 1 orange, cut into segments
- 1/3 cup sliced almonds, toasted
- 1/2 red onion, thinly sliced
- Special equipment: a silpat mat, a muffin tin, and a small drinking glass
Directions
Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
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By blahnik7284
Utah
on April 23, 2013
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You should definitely make this recipe! It is so good! I followed the directions exactly, and it turned out wonderfully! I made the parmesan cups, and it really made the already good salad, great! And the cups aren't that difficult to make. Of course it's important to use fresh parm (not the shaky cheese, and I actually used parchment paper, and draped the cheese over a drinking glass to form the bowl. And the presentation looks so great!
By Redwood 007
Silicon Valley
on March 28, 2013
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This was so easy and the frico cups were not nearly as daunting as you might think. The vinaigrette was very tasty.
By kaypclark
on August 14, 2012
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I was delited with the results of this recipe, however, I used soup bowls turned uoside down to mold my cheese. This makes a larger container for this delicious salad. Yum!
Read all 69 reviews