Radicchio and Apple Salad with Parmesan Crisps
['6 ounces Parmesan, finely grated, divided', '2 tablespoons honey', '1/2 small shallot, finely chopped', '1/3 cup olive oil', '3 tablespoons white wine vinegar', '1 teaspoon Dijon mustard', 'Kosher salt', 'Freshly ground black pepper', '2 medium heads of radicchio, leaves separated, torn in half if large', '1 medium bunch arugula, tough stems removed', '1 large Pink Lady apple, thinly sliced', 'Flaky sea salt (such as Maldon)']
Preheat oven to 350°F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.
Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.