Spring Salad in Parmesan Cups
Here is what you will need:
3 TBS olive oil
1 1/3 cup shredded Parmesan Cheese
2 tsp flour
1 cup frozen peas, thawed
1 cup snow peas or sugar snap peas, sliced on an angle
1/4 tsp lemon zest
1 TBS lemon juice
1 TBS white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 bad spring or baby lettuce mix
2 radishes diced small
2 TBS chopped fresh chives
1 TBS chopped fresh oregano
Kosher salt and cracked pepper
Preheat oven to 375.
Lets start with the dressing:
In a bowl combine mustard, chives, lemon zest, lemon juice, oregano, vinegar honey and a pinch of salt and pepper. Stream in the olive oil. Taste!! Adjust to your liking.
When the dressing tastes how you like it set it aside.
Blanch the peas in boiling slated water for about 1 minute then put them in a bowl of ice water. Drain and pat dry, slice and combine them with the peas and radishes.
To make the Parmesan cups, line a baking sheet with parchment paper and lightly spray with cooking spray.
Mix the shredded cheese with the flour. Using about 2 TBS of cheese, place mounds of the cheese on the parchment paper so each mound is about 5 inches wide. You can fit about 4 per sheet. You don't want them to get too close or they will blob together! Working in batches bake for 8 to 9 minutes, take out of the oven, let cool for about 45 seconds then using a very thin spatula remove the melted cheese one mound at a time and place it over a small inverted bowl. Using your hand, gently mold the cheese around the bowl. Let it cool completely. All of this can be done in advance then when you are ready to use the salad all you have to do is dress it and put it in the cups.
Put about 1/2 to 3/4 bag of lettuce into a large glass bowl, add in the peas, radishes and snap peas.
Toss the dressing into the salad and place in cups!