Parmesan Salad Cups
Circle B Kitchen
These can be made as an appetizer, or make them a little larger for a starter salad. They are actually quite easy to make, but be sure to make extra pecans. Those things are addicting!!
Grated Parmesan Cheese
Spring mix salad greens
Grated ricotta salata cheese
Caramelized pecans (see below)
Sprinkle 2 tablespoon-size mounds of the cheese in a large nonstick skillet or griddle (this can also be done on parchment in the oven). Cook over moderately high heat until lacy and slightly set. Using a thin, flexible metal spatula, loosen and remove and place on an inverted mini-muffin tin. Let cool until crisp.
Mix your salad greens with the balsamic vinaigrette and place a little in each of the parmesan cups. Top with a few shards of the grated cheese and top with a caramelized pecan.
Nonstick vegetable oil spray
3 tablespoons light corn syrup (I use this)
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 3 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cup