Addicitng Appetizer: Frisco Cups

Ingredients
3 cups grated Parmesan

Directions
Preheat the oven to 375 degrees F.

Place parchment paper on a baking sheet.

Pour 12 (1/4-cup) mounds of Parmesan cheese on the parchment paper.  Gently tap down each mound until they are flat.  Bake for 8 to 10 minutes, until golden and bubbly.

Quickly transfer the Frico cup to a muffin tin.  Gently press the Frico cup to mold it into the shape of the muffin cup. 

Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Excellent as a edible cup for any salad.

Seasonal Salad: Spinach, Pear, and Walnut Salad

Ingredients
Salad:
8 cups baby spinach leaves, stemmed, rinsed and dried lightly packed and chopped
2 pears, peeled and diced, toss in lemon to prevent browning
1 cup walnuts, toasted

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
salt and fresh ground pepper to taste

Directions
In a large bowl combine all of the ingredients for the salad.

To make the dressing, whisk together the olive oil, vinegar, mustard, sugar, salt, and pepper to taste

Taste and adjust the seasonings.

Pour the dressing over the salad and toss gently.

Fill each Frisco cup with the salad just prior to serving.