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Radicchio and Apple Salad with Parmesan Crisps

Name: Radicchio and Apple Salad with Parmesan Crisps
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.

Recipes sourced from Epicurious.com.

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