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Salads

Green Salad With Apples, Parmesan Crisps and Mustard Vinaigrette

Ingredients:

For the Parmesan Crisps:
• 1 cup shredded Parmesan cheese
• 1 teaspoon black pepper

For the dressing:
• 2 teaspoons whole grain dijon mustard
• 2 tablespoon red wine vinegar
• 1 teaspoon honey
• ½ cup extra-virgin olive oil
• Salt and pepper

For the salad:
• 6 to 8 ounces butter lettuce, torn into bite-size pieces
• 2 apples (Gala, Fuji or Honey Crisp) skin left on, core removed and thinly sliced
• ½ cup walnuts, toasted and chopped


Directions:
To make the Parmesan crisps:
Preheat oven to 400, set with a middle rack. Line one or two baking sheets with a silicon baking sheet or parchment paper.
Combine Parmesan and pepper together in a bowl. Scoop tablespoons of the mixture, a half-inch apart on the baking sheet. Flatten and spread each mound to make thin rounds. Use 2 baking sheets if needed. Bake sheets, one at a time, until the crisps are golden brown, about 2-3 minutes. Let cool on the baking sheet a few minutes before removing with a metal spatula.

For the Dressing:
Combine mustard, vinegar, and honey in a 2 cup liquid measure cup or a bowl. Slowly whisk in extra-virgin olive oil until thick and combined. Salt and pepper to taste.

To assemble the salads:
In a bowl, toss lettuce, apples, and walnuts with enough dressing to coat. Divide salad among 4 plates, and top each salad with 2 Parmesan crisps.
Drizzle remaining dressing over salad, or serve on the side.

Przepis Buddy Valastro
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