Ingredients:
Nonstick cooking spray
2 cups freshly shredded Parmesan
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons minced shallot (from 1 large)
1 large clove garlic, minced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 (5-ounce) package baby arugula
1 cup sliced fresh strawberries
1/4 cup chopped fresh parsley
1/4 cup sliced green onions
1/2 cup chopped toasted pecans
Directions:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.