Baby Greens With White Cheddar Crisps and Cherry Tomatoes

The dressing and the crisps can be made up to 2 days ahead of time. The recipe can be cut in half

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups white cheddar cheese, extra old, shredded
• 1  tablespoon flour
• 4  cups cherry tomatoes
• 1⁄4 cup fresh basil, shredded
• 2  tablespoons fresh chives, coarsely chopped
• 8  cups  mixed baby greens

• Dressing

• 1⁄4 cup olive oil (or grapeseed oil)
• 2  tablespoons  balsamic vinegar
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Line rimmed baking sheet with parchment paper; set aside.
2. In bowl, mix cheese with flour. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
3. Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning. Let stand on pan or rack for 1 minute. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
4. Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
5. To serve: Combine greens, chives and chery tomatoes. Add enough dressing just to coat leaves. Shred fresh basil over leaves. Break cheddar crisps and serve around the greens.