Mixed Green Salad with Parmesan Crisps

• 1 cup parmesan, parmigiano-reggiano cheese, grated
• 5 cups mixed salad greens well washed and drained
• 1 cup mixed herbs fresh, such as parsley, basil, cilantro, chives...
• 1 cup cherry tomatoes halved
• 13 cup shallots thinly sliced, or red onion
• 1/2 cup cucumbers peeled and thinly sliced
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 x salt and black pepper freshly ground pepper, to taste
• 13 cup nuts walnuts, pecans or hazelnuts, coarsely chopped, toasted

1. To make the crisps:
2. Preheat the oven to 375F (190C).
3. Line a baking sheet with a silicone mat or parchment paper.
4. Make 4 even, very thin circles of Parmigiano on the mat or paper, 2-inch apart.
5. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown.
6. Remove the baking sheet from the oven and let the crisps cool for about 1 minute.
7. Using a spatula, remove the crisps from the silicone mat or parchment paper and transfer onto a plate.
8. To make the salad:
9. In a large bowl, place the greens and herbs.
10. Add the tomatoes, onions, and cucumbers.
11. Drizzle in half of the oil and vinegar and season with salt and pepper.
12. Gently toss the salad to combine.
13. Add the remaining oil and vinegar, season again if desired.
14. Arrange the salad on individual salad serving dish.
15. Sprinkle each salad with the toasted nuts and garnish with a Parmigiano crisp.

parmesan, mixed salad greens well, mixed herbs, tomatoes, shallots, cucumbers, olive oil, red wine vinegar, lemon juice, salt, nuts walnuts

Taken from recipeland.com/recipe/v/mixed-green-salad-parmesan-cris-50510 (may not work)