Petite Frisée Salad in Parmesan Cups with O Champagne & O Sherry Vinegars

Ingredients

• Organic cooking oil spray

• 3 oz. grated Parmigiano-Reggiano

• 3 cups frisée, torn into bite-sized pieces

• 3 cups romaine lettuce, chopped

• 1/4 clove garlic, crushed (or more if you like)

• 1 tsp. Dijon mustard

• 1 tsp. whole grain mustard

• 3 tbsp. O Champagne Vinegar, O Aged Sherry Vinegar, or lemon juice

• 1 cup O Premium Extra Virgin Olive Oil

• Sea salt

• Freshly ground pepper

• 2 cooked beets (baked or boiled, and peeled)

• 3-4 radishes

• 1/4 cup toasted walnuts

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Petite Frisée Salad in Parmesan Cups with O Champagne & O Sherry Vinegars

Directions


FemmeRougeCover_72 Check out the February 2016 issue of Femme Rouge. They list O as one of the brands they love and used our products to develop this tasty recipe. Give it a try!

STEP ONE: SAY CHEESE

Spray a sheet pan (not the muffin pan) with cooking oil. Place cheese onto the pan in 1 tablespoon portions at least 3 inches apart. Bake at 300F until golden, about 5-6 minutes. Remove from oven, let cool 30 seconds, then quickly lift the circles of melted cheese with a spatula and put each one in a muffin cup. Press down on each one with the bottom of a drinking glass to form a cup. Let cool and set aside.

 

STEP TWO: GET DRESSED

Make the vinaigrette by combining garlic, two mustards, O Champagne Vinegar (or O Aged Sherry Vinegar, or lemon juice), salt, and pepper in a bowl. Whisk while pouring in the O Premium Extra Virgin Olive Oil to emulsify. Reserve a spoonful of dressing, then use the rest to dress the greens. Place a mound of salad in each cheese cup. Top with radishes, a slice of beet, and a few walnuts. Add a few drops of dressing on top before serving.