Heat a 12-inch nonstick skillet over medium-low heat.
Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.