Parmesan, Walnut & Arugula Baskets

• 1 cup plus 2 tablespoons shredded Parmesan cheese
• 2 tablespoons finely chopped walnuts
• 4 cups fresh arugula or spring mix salad greens
• 1/2 cup green grapes, halved
• 2 tablespoons chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon raspberry vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets.
3. For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

parmesan cheese, walnuts, fresh arugula, green grapes, walnuts, olive oil, raspberry vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/parmesan-walnut-arugula-baskets/ (may not work)