Ingredients

The following ingredients have 5 Servings
  • 4 oz grated Parmesan
  • 1/3 cup olive oil
  • 1/2 small shallot (finely chopped)
  • 2 garlic cloves (finely minced)
  • 2 tablespoons honey
  • 3 tablespoons cider vinegar
  • 1 teaspoon whole grain mustard
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 ounces Parmesan (grated)
  • 2 medium heads red leaf lettuce
  • 1 large Pink Lady apple (thinly sliced)
  • Flaky sea salt (such as Maldon and pepper)

Instruction

  • To Make the Parmesan Crisps
  • Preheat oven to 350°.
  • On a baking sheet using either a silicone mat or parchment coated with nonstick spray, divide 4 oz. grated Parmesan into 8 mounds.
  • Press with your fingers to flatten. Bake until the cheese is golden and melted, 6–10 minutes.
  • Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
  • To Make the Salad Dressing
  • Heat olive oil in a medium skillet over medium heat, add the chopped shallots and saute for 3-4 minutes; add the garlic and saute for another minute.
  • Remove from heat and add honey; mix well. Add the remaining dressing ingredients, whisk together and allow to cool down.
  • Add Parmesan and mix well.
  • Plate salad greens; add apple slices and Parmesan crisps and drizzle with dressing.
  • Season with sea salt and pepper.