For added flair, serve in parmigiano-reggiano cups (seen above)
Serving size: 6
For the cups:1 1/2 cups shredded parmigiano-reggiano
For the citrus vinaigrette:1/4 cup extra-virgin olive oil
1 Tbsp lemon juice
1Tbsp orange juice
1/2 tsp lemon zest
1/2 tsp orange zest
1 tsp orange blossom honey
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
For the spinach salad:6 oz baby spinach leaves (about 6 cups)
1 cup fresh micro greens
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced
Cooking Directions: Parmigiano-reggiano Cups
Preheat a small nonstick pan over medium to medium-high heat. Sprinkle a small amount of the shredded parmesan over the pan in a thin layer that covers the entire pan, about five inches across (I eyeballed it, but I would guess the amount would be about a quarter cup). When parmesan is golden brown, hold pan upside down over an upside-down drinking glass set over waxed paper. Gently scrape parmesan out of pan, allowing gravity to help you get it out of the pan. Working quickly, set parmesan over the cup, immediately centering parmesan so cup forms properly. Let cool for at least five minutes until completely cool and hardened. Move carefully as they are very fragile! These can be made several hours in advance and kept under loose plastic wrap until ready to assemble salad.
Cooking Directions: Citrus Vinaigrette
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend. This can be made up to 24 hours in advance and kept in a sealed container in the refrigerator.
Cooking Directions: Spinach Salad
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the parmesan cups, top with micro greens and serve immediately.
Photo and original recipe courtesy of Kristy Bernardo.
See the full recipe here.