Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Advanced

Ingredients

For the Parmesan Frico Cups:
  • 1 1/2 cups grated Parmesan
For the Citrus Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon orange zest
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the Spinach Salad:
  • 6 ounces baby spinach leaves (about 6 cups)
  • 1 orange, cut into segments
  • 1/3 cup sliced almonds, toasted
  • 1/2 red onion, thinly sliced

Directions

Special equipment: a silpat mat, a muffin tin, and a small drinking glass

Preheat the oven to 375 degrees F. 

For the Parmesan Frico Cups: 

Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese. 

For the Citrus Vinaigrette: 

Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend. 

For the Spinach Salad: 

In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

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