Butter Lettuce, Nectarine, & Blackberries in Parmesan Crisps

swissms's Note:

Bon Appetit, June 2005. "Pretty and delicious, this salad is a light starter for an elegant lunch or dinner." I have not tried; posted for safe-keeping.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ½ cups coarsely grated parmesan cheese
• 1 tablespoon all-purpose flour
• 2 white nectarines , halved, pitted, thinly sliced (about 1 1/2 cups)
• 2 teaspoons fresh lime juice
• 2 cups butter lettuce leaves , torn into bite-size strips
• ½ cup fresh blackberries
• 2 teaspoons extra virgin olive oil

Directions:

1. Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
2. Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.