May 4, 2010

arugula in parmesan cups

I have always been a fan of this simple combination of salad ingredients. Fresh arugula, dried cranberries, balsamic vinegar dressing in parmesan cheese cups. For the cheese cups or baskets, grated parmesan cheese were sprinkled on a hot non stick skillet and allowed to slightly melt. With a rubber spatula or pancake turner, lift the parmesan round and drape it over a small bowl to form the basket. I used a coarser cheese grater but I think a finer one will work just as well. The dressing was a mixture of balsamic vinegar, a little dijon mustard and extra virgin olive oil. Whisk together and season with salt and pepper. A little bit of honey may be also be added.

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