Baby Greens With Hazelnut Parmesan Crisps Recipe

Ingredients for Baby Greens With Hazelnut Parmesan Crisps

• Parmesan Cheese
• 1/2 cup hazelnuts, toasted and roughly chopped
• Lemon Juice
• Olive Oil
• Maple Syrup
• Salt & Freshly Ground Black Pepper
• Lettuce
• 4 slices prosciutto

How to Make Baby Greens With Hazelnut Parmesan Crisps

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup grated Parmesan cheese and 1/2 cup toasted, roughly chopped hazelnuts.
3. Drop 12 rounded tablespoons of the Parmesan mixture onto the prepared baking sheet, leaving about 3 inches between each spoonful.
4. Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye to prevent burning.
5. Remove from oven and let the crisps cool completely on the baking sheet.
6. While the crisps are baking, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1 tablespoon maple syrup in a small bowl.
7. Season the vinaigrette with salt and pepper to taste.
8. In a large bowl, gently toss 5 oz of baby spinach or spring mix with the lemon vinaigrette.
9. Divide the salad among individual plates.
10. To make prosciutto roses: Gently coil each of the 4 prosciutto slices into a rose shape.
11. Place one prosciutto rose in the center of each salad mound.
12. Garnish each serving with two parmesan crisps.