Prep Time: 15 min Total Time:15 min
Yield: 1 basket
1/4 cup Asiago or
Parmigiano-Reggiano cheese, coarsely grated (use high quality cheeses only,
with low oil content)
1 cup Mesclun salad greens
1/2 teaspoon white truffle oil
pinch of French salt (Fleur de Sel)
cracked black pepper
Preheat oven to 350 degrees F.
Sprinkle cheese in a single layer on a Silicone mat or parchment lined baking sheet. Form into a circle or flower petal as I have done (see my photograph), or any shape you
desire. Bake for 10 minutes or until cheese is melted and edges are lightly brown. Working quickly, remove from the oven with a wide spatula
being careful not to break them, they are extremely fragile. Drape 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. They can be made in advance and kept at room temperature.
Place salad in a bowl, drizzle with truffle oil, sprinkle with salt,
put in the basket, add cracked black pepper around the plate and serve. I like to serve this
salad with a large cooked shrimp sitting on a small
dab of chili sauce.
recommendation: Pinot Gris; Chardonnay|