Serves one
1/4 cup Asiago or Parmigiano-Reggiano cheese, coarsely grated (use only these high quality cheeses, the oil content is low)
1 cup Mesclun salad greens
1/2 teaspoon white truffle oil
pinch of French
salt (Fleur de Sel)
Sprinkle cheese in a single layer on a Silicone mat or parchment lined baking sheet
forming into a circle or flower petal or any shape you want, bake at 350° for 10 minutes
or until melted and edges are lightly browned. Remove from the oven with a wide spatula
being careful not to break them, they are extremely fragile. Drape them over an
inverted glass or custard cup to form a basket. If they harden too quickly return to the oven
for 1 minute to soften.
The baskets can be made ahead and kept
at room temperature
Place greens in a bowl, drizzle with truffle oil, sprinkle with salt and put
into the basket.
I like to serve this
with a large cooked shrimp sitting on a small amount of chili sauce.
Wine
recommendation: Chardonnay
