Lacey Parmesan Salad Baskets

• 1 cup shredded parmesan cheese
• 2 tablespoons shredded parmesan cheese
• 2 tablespoons finely chopped pecans
• 4 cups fresh mixed baby lettuces and spring greens, can use arugula
• 12 cup green grape, halved
• 2 tablespoons chopped pecans
• 4 -5 tablespoons raspberry vinaigrette dressing, to taste
• 1 apple, sliced or chopped
• 1 pear, sliced or chopped
• 14 teaspoon salt (optional)
• 18 teaspoon pepper (optional)
• 5 -6 teaspoons shredded parmesan cheese, for garnish

1. Heat a small non-stick frying pan over medium-high heat.
2. Sprinkle 3 Tbl.
3. cheese and 1 teaspoons chopped pecans over the bottom of the frying pan in the center, but a thin layer.
4. Cook for 1-2 minutes or til the edges are golden brown and cheese is bubbly.
5. Lift out of pan with spatula, invert hot cheese disk over inverted drinking glass or small custard cups.
6. Cool completely.
7. Repeat making 5-6 baskets.
8. For salad:.
9. Just toss ingredients in large bowl, drizzle with salad dressing and season with S&P if needed.
10. Toss to coat.
11. Pile salad into cooled, firm parmesan baskets, sprinkle each with 1 teaspoons shredded parmesan cheese and serve immediately.
12. *Baskets can be made ahead and stored between sheets of waxed paper in airtight container at room temperature for up to a week.
13. Mini ones can be made for appies!

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Taken from www.food.com/recipe/lacey-parmesan-salad-baskets-363664 (may not work)