- 1 cup grated Romano
- 12 ounces mixed greens, from bulk bin or packages found in produce department
- 1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Salt and pepper
Heat a nonstick skillet or griddle pan over medium high heat.
Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
Top dressed salad with crisps.