Ingredients for Baby Greens With Hazelnut Parmesan Crisps
- 1 cup grated Parmesan cheese
- ½ cup toasted, roughly chopped hazelnuts
- 2 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 tablespoon maple syrup
- Salt & freshly ground black pepper, to taste
- 5 ounces baby spinach or spring mix
- 4 slices prosciutto
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How to Make Baby Greens With Hazelnut Parmesan Crisps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup grated Parmesan cheese and 1/2 cup toasted, roughly chopped hazelnuts.
- Drop 12 rounded tablespoons of the Parmesan mixture onto the prepared baking sheet, leaving about 3 inches between each spoonful.
- Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye to prevent burning.
- Remove from oven and let the crisps cool completely on the baking sheet.
- 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.
- Season the vinaigrette with salt and pepper to taste.
- In a large bowl, gently toss 5 oz of baby spinach or spring mix with the lemon vinaigrette.
- Divide the salad among individual plates.
- To make prosciutto roses: Gently coil each of the 4 prosciutto slices into a rose shape.
- Place one prosciutto rose in the center of each salad mound.
- Garnish each serving with two parmesan crisps.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
16g
Carbs
1g
