Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis)

You can add a dash of fresh herbs such as thyme, basil, parsley, and/or oregano to the frico during cooking to spice them up a bit for added flavor.

• Ready In: 20 mins
• Serves: 8

Ingredients

• Citrus Vinaigrette

• 1⁄4 cup extra virgin olive oil
• 1  tablespoon lemon juice
• 1  tablespoon  orange juice
• 1⁄2 teaspoon lemon zest
• 1⁄2 teaspoon orange zest
• 1  teaspoon honey
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

• Parmesan Frico Cups

• 1  cup  grated parmesan cheese

• Spinach Salad

• 4  ounces  baby spinach leaves (about 4 cups)
• 1  orange, cut into segments
• 1⁄3 cup  almonds, sliced and toasted
• 1⁄2 red onion, chopped

Directions

1. Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
2. FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
3. Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
4. SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.