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Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Advanced

Ingredients

For the Parmesan Frico Cups:
For the Citrus Vinaigrette:
For the Spinach Salad:

Directions

Special equipment: a silpat mat, a muffin tin, and a small drinking glass

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.

Pairs well with Chardonnay

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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