This is an elegant salad to serve to company. Add a grilled protein such as chicken, beef, pork, fish or tofu and make it an entire meal. These Parmesan crisps are so addictive you’ll have to lock them away before serving.
1. To make the Parmesan crisps: Preheat the oven to 375°F. Line a baking sheet with parchment paper. With a 1 Tbsp measuring spoon, place the cheese on a baking sheet, making 12 rounds. Bake for 8 minutes.
2. To make the salad In a hot skillet, sear the whole tomatoes just until slightly charred. Set aside to cool.
3. On a large platter add the spinach, orange wedges, onion, tomatoes and crisps.
4. To make the dressing Combine the garlic, mustard, vinegar, maple syrup, olive oil, lemon juice, and salt and pepper and pour overtop of the salad.
1 cup freshly grated Parmesan cheese (4 oz)
2 cups small grape tomatoes
6 cups baby spinach leaves
1 small orange, peeled and cut into small wedges
1⁄3 cup thinly sliced red onion
1 tsp minced garlic
½ tsp Dijon mustard
1 Tbsp cider vinegar
2½ Tbsp maple syrup
3 Tbsp olive oil
2 tsp lemon juice
pinch of salt and pepper
Makes 6 servings.
Preparation time: 15 minutes
Cooking time: 8 minutes
Make ahead: Prepare crisps up to a week in advance and the remainder of the salad early in the day. Dress just before serving.
Nutritional Information per Serving
Carbohydrates 12.9 g
Fibre 1.8 g
Protein 7.2 g
Total fat 10.4 g
Saturated fat 3.4 g
Cholesterol 10 mg
Sodium 340 mg