Spring Salad with Parmesan Bowl

If you are looking for a fancy, beautiful springy salad, then this recipe is for you.  This recipe involves making a parmesan bowl (much easier than you might think); creating a beautiful green salad with fresh fruit and candied pecans, and is topped by a drizzle of raspberry balsamic vinaigrette.

Excited?  So am I.  Lets get started!

Spring Salad with Parmesan Bowl

for bowl

• freshly grated parmesan cheese (1/4 cup for each basket you need to make)

for salad

• Spring Mix greens
• sliced fresh strawberries
• sliced fresh blackberries

for nuts

• 1/2 cup pecan halves
• 2 tablespoon sugar

raspberry balsamic vinaigrette

• 1/3 cup raspberry balsamic vinegar
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon strawberry preserves
• 1 teaspoon honey Dijon mustard

For parmesan bowl:
In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, after about one minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula or your fingers so it forms a bowl. Be careful, as it is very fragile and hot. Let cool.

For raspberry balsamic vinaigrette:
Combine ingredients in a jar or tightly sealed container. Shake vigorously until well combined.

For nuts:

In a small skillet, heat the pecans and sugar over low heat. Cook and stir until pecans are coated with golden brown sugar glaze; remove and cool.  If need be, break apart so the pecan halves are just by themselves.

To put it all together:

Place parmesan bowl on a salad plate.  Add a nice handful of spring greens to the bowl.  Top with sliced fresh strawberries, a few fresh blackberries, and candied pecan halves.  Just before serving, drizzle with raspberry balsamic vinaigrette.