Baby Greens With White Cheddar Crisps and Cherry Tomatoes

• 2 cups white cheddar cheese, extra old, shredded
• 1 tablespoon flour
• 4 cups cherry tomatoes
• 14 cup fresh basil, shredded
• 2 tablespoons fresh chives, coarsely chopped
• 8 cups mixed baby greens
• 14 cup olive oil (or grapeseed oil)
• 2 tablespoons balsamic vinegar
• 34 teaspoon salt
• 12 teaspoon pepper

1. Line rimmed baking sheet with parchment paper; set aside.
2. In bowl, mix cheese with flour.
3. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
4. Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning.
5. Let stand on pan or rack for 1 minute.
6. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
7. Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
8. To serve: Combine greens, chives and chery tomatoes.
9. Add enough dressing just to coat leaves.
10. Shred fresh basil over leaves.
11. Break cheddar crisps and serve around the greens.

cheddar cheese, flour, cherry tomatoes, fresh basil, fresh chives, mixed baby greens, olive oil, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/baby-greens-with-white-cheddar-crisps-and-cherry-tomatoes-221423 (may not work)