For the Parmesan Crisps:
4 oz grated Parmesan
For the Dressing:
⅓ cup olive oil
½ small shallot, finely chopped
2 garlic cloves, finely minced
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
2 ounces Parmesan, grated
For the Salad:
2 medium heads red leaf lettuce
1 large apple, thinly sliced
Flaky sea salt (such as Maldon) and pepper
Preheat oven to 350°.
To Make the Parmesan Crisps:
On a baking sheet using either a silicone mat or parchment coated with nonstick spray, divide 4 oz. grated Parmesan into 8 mounds.
Press with your fingers to flatten. Bake until the cheese is golden and melted, 6–10 minutes.
Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
To Make the Salad Dressing:
Heat olive oil in a medium skillet over medium heat, add the chopped shallots and saute for 3-4 minutes; add the garlic and saute for another minute.
Remove from heat and add honey; mix well. Add the remaining dressing ingredients, whisk together and allow to cool down.
Add Parmesan and mix well. Place salad greens on a plate; add apple slices and Parmesan crisps and drizzle with dressing.
Season with sea salt and pepper.
Enjoy! James 2:14
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This recipe courtesy of Creative Culinary, and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Beautiful photo credits to The Hungry Hounds. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.