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.
Recipe information
Yield
8 Servings
Ingredients
6
2
½
⅓
3
1
2
1
1
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.
Step 2
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.
Step 3
Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.
Step 4
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.