Mixed Greens with Romano Crisps

• 1 cup grated Romano
• 12 ounces mixed greens, from bulk bin or packages found in produce department
• 1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Salt and pepper

1. Heat a nonstick skillet or griddle pan over medium high heat.
2. Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile.
3. Cheese will melt, bubble, and form a cheesy lace.
4. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula.
5. The cheese crisps will harden as they cool.
6. Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat.
7. Season with salt and pepper.
8. Top dressed salad with crisps.

romano, mixed greens, herbs, extravirgin olive oil, vinegar, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/mixed-greens-with-romano-crisps-recipe.html (may not work)