Thanksgiving Mesclun In Parmesan Cups

• Parmesan Cups
• 1/2 pound parmesan, grated
• baking sheet
• 6 cup muffin tin (or 8-10 oven safe ramekins)
• Orange Champagne Dressing
• 2 tablespoons walnut oil
• 2 tablespoons champagne vinegar
• 1 tablespoon orange juice
• 1 teaspoon ground allspice
• salt, pepper to taste
• Greens:
• 10 cups mesclun
• Topping:
• 3 ounces French feta or goat cheese, crumbled
• 1/2 cup pomegranate seeds

1. Preheat the oven to 350u0b0. Grate the parmesan and form shavings into 2?-3? circles on a non-stick baking sheet. Bake in the oven for 4 minutes. Carefully take them off the sheet pan with a thin metal spatula, lifting all the edges first before pushing into the middle, as you might lift a crepe or an omelette. Working quickly and carefully while the cheese is still warm, place the parmesan circles over an inverted muffin tin, draping over each muffin cup. Gently mold the parmesan so it starts to take on a cup shape. Once cool, place all the cups into a ziplock bag and store in the refrigerator until ready to use. The cups are very delicate, so place them where they will not be knocked around.
2. Wash and cut any large mixed greens into smaller pieces. Whisk all the dressing ingredients together and pour over salad just before ready to serve. Once the greens are dressed, scoop them into the parmesan cups. Top off salads with crumbled cheese and pomegranate seeds.

parmesan cups, parmesan, baking sheet, ramekins, orange champagne dressing, walnut oil, champagne vinegar, orange juice, ground allspice, salt, topping, goat cheese, pomegranate seeds

Taken from food52.com/recipes/18967-thanksgiving-mesclun-in-parmesan-cups (may not work)