Shoot Salad in Tiny Parmesan Bowls
Preparation
Adapted from eatdangerously.com
1 cup of sprouts, snipped into bite sized pieces
1 medium tomato, cut in bite sized pieces
1 cup of freshly grated Marcoot Cave-aged Gouda or Tomme
4 round small glass ramekins
4 teaspoons of cider vinegar
1 teaspoon of powdered mustard
1/3 cup of Kreta Reserve extra virgin olive oil
Salt and pepper
Make each Parmesan bowl individually. Use a Teflon pan on medium heat. Add 1/4 cup of grated cheese in a 5 inch diameter disk in the middle and wait until it melts.
Gently loosen with a spatula and drape over a glass ramekin. Let cool for 10 minutes. Repeat the process to make 4 more bowls.
To make the vinaigrette, whisk the mustard, cider vinegar, olive oil, salt and pepper. Toss the vinaigrette with the shoots and tomatoes and put some into each cheese bowl.