Parmesan Salad Cups

• FOR THE PARMESAN CUPS:
• 4 Tablespoons Unsalted Butter
• 1 cup Parmesan Cheese, Ground (more If Needed)
• FOR THE VINAIGRETTE:
• 1/4 cups Extra Virgin Olive Oil
• 2 teaspoons Red Wine Vinegar
• 1 teaspoon Honey
• 1 teaspoon Granulated Sugar
• 1 teaspoon Dijon Mustard (more If You Want)
• Kosher Salt
• Freshly Ground Pepper
• FOR THE SALAD:
• 2 cups Spinach
• 2 cups Arugula
• 2 whole Shallots, Minced
• 1 cup Grape Tomatoes, Sliced In Half

1. For the Parmesan cups:
2. Preheat a nonstick pan to medium high heat. Melt about 1 tablespoon of butter, and pour 2 tablespoons of ground Parmesan cheese into the pan. Spread it around to make an even layer. Once it starts to brown around the side, take the pan off the stove, flip it upside down, and start to gently scrape the sides down over a glass. As it falls, let it drop around the glass and rest for a minute. Move the cup to a plate to cool.
3. For the vinaigrette:
4. Mix all ingredients in a bowl until well combined.
5. For the salad:
6. In a bowl, toss together spinach, arugula, shallots, grape tomatoes, and vinaigrette. Take about 1/2 cup of the salad mixture and place into one of the Parmesan cups. Serve immediately.

parmesan, butter, parmesan cheese, vinaigrette, ubc, red wine vinegar, honey, sugar, dijon mustard, kosher salt, freshly ground pepper, salad, spinach, arugula, shallots, grape tomatoes

Taken from tastykitchen.com/recipes/salads/parmesan-salad-cups/ (may not work)