SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)

Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis) image

Provided by 2Bleu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated parmesan cheese
4 ounces baby spinach leaves (about 4 cups)
1 orange, cut into segments
1/3 cup almonds, sliced and toasted
1/2 red onion, chopped

Steps:

Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.