Radicchio and Apple Salad with Parmesan Crisps

By GadgetGirl

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Ingredients

• 6 ounces Parmesan, finely grated, divided
• 2 tablespoons honey
• 1/2 small shallot, finely chopped
• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 medium heads of radicchio, leaves separated, torn in half if large
• 1 bunch medium arugula, tough stems removed
• 1 large Pink Lady apple, thinly sliced
• Flaky sea salt (such as Maldon)

Details

Servings 8
Adapted from bon appetit.com

Preparation

Step 1

Preheat oven to 350°. On a silicone mat–lined baking sheet, divide 4 oz. grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6–8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.

Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.

Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.

Do Ahead: Vinaigrette and Parmesan crisps (do not break) can be made 1 day ahead. Cover and chill vinaigrette. Keep crisps airtight at room temperature. Reheat until sizzling, if needed, to recrisp.