Strawberry-Arugula Salad in Parmesan Cups
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 34
- Sodium
- 596
- Total: 1 hr
- Active: 30 min
Ingredients
Cooking spray
2 cups freshly shredded Parmesan cheese
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons minced shallot (from 1 large shallot)
1 large clove garlic, minced
1/4 cup olive oil
Kosher salt and freshly ground pepper
1 5-ounce package baby arugula
1 cup sliced fresh strawberries
1/4 cup chopped fresh parsley
1/4 cup sliced scallions
1/2 cup chopped toasted pecans
Directions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottom with cooking spray. Form three 1/3-cup mounds of Parmesan cheese on the silicone mat; pat out each into a 5-inch round. Bake until the cheese melts and is golden and bubbly, 5 to 6 minutes. One at a time and working quickly, transfer each round of cheese to an upside-down muffin cup, gently pressing the edges to create a dome. Set aside to cool. Repeat with the remaining cheese.
- Make the dressing: Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, scallions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups on a platter or plates and divide the salad evenly among them.