Baby Greens With Hazelnut Parmesan Crisps

"Fresh peppery salad greens, lemon vinaigrette garnished with hazelnut Parmesan crisps."
 
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Ready In:
20mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F Line a baking sheet with parchment paper.
  • Combine Parmesan and hazelnuts. Drop 12 spoonfuls of Parmesan mixture onto baking sheet 3 inches apart.
  • Bake crisps for 8 to 10 minutes, or until golden. Cool on baking sheet.
  • Whisk together lemon juice, oil and maple syrup. Season with salt and pepper.
  • Toss lettuce with vinaigrette and pile on individual plates.
  • Coil each slice of prosciutto into a rose shape and set a rose in center of each mound of greens. Garnish each serving with two Parmesan crisps.

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Reviews

  1. My oh my is this a wonderful dish. The hazelnut parmesan crisps are divine. I skipped the prosciutto (it was vegetarian night), but will try in the future. The vinaigrette is perfect, though next time I'll drizzle and taste instead of adding it all at once as we like a drier salad. Thanks for such an easy/elegant creation.
     
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RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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