Baby Greens With Hazelnut Parmesan Crisps

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3/4 cup coarsely grated parmesan cheese
• 2 tablespoons hazelnuts, toasted and finely chopped
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 teaspoons maple syrup
• salt & freshly ground black pepper
• 6 cups lettuce, mesclun or 6 cups baby greens
• 6 slices prosciutto (optional)

Recipe

• 1 preheat oven to 350°f line a baking sheet with parchment paper.
• 2 combine parmesan and hazelnuts. drop 12 spoonfuls of parmesan mixture onto baking sheet 3 inches apart.
• 3 bake crisps for 8 to 10 minutes, or until golden. cool on baking sheet.
• 4 whisk together lemon juice, oil and maple syrup. season with salt and pepper.
• 5 toss lettuce with vinaigrette and pile on individual plates.
• 6 coil each slice of prosciutto into a rose shape and set a rose in center of each mound of greens. garnish each serving with two parmesan crisps.