spinach and microgreen salad with fresh citrus dressing, served in parmigiano-reggiano cups*

For the cups:

• 1 1/2 cups shredded parmigiano-reggiano

For the Citrus Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1 teaspoon orange blossom honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Spinach Salad:

• 6 ounces baby spinach leaves (about 6 cups)
• fresh microgreens, about a cup
• 1 orange, cut into segments
• 1/3 cup sliced almonds, toasted
• 1/2 red onion, thinly sliced

For the Cups:

Preheat a small nonstick pan over medium to medium-high heat.  Sprinkle a small amount of the shredded parmesan over the pan in a thin layer that covers the entire pan, about five inches across (I eyeballed it, but I would guess the amount would be about a quarter cup).  When parmesan is golden brown, hold pan upside down over an upside-down drinking glass set over waxed paper.  Gently scrape parmesan out of pan, allowing gravity to help you get it out of the pan.  Working quickly, set parmesan over the cup, immediately centering parmesan so cup forms properly.  Let cool for at least five minutes until completely cool and hardened.  Move carefully as they are very fragile!  These can be made several hours in advance and kept under loose plastic wrap until ready to assemble salad.

For the Citrus Vinaigrette:

Combine all the ingredients in a jar or a tight-sealing plastic container.   Shake to blend.   This can be made up to 24 hours in advance and kept in a sealed container in the refrigerator.

This salad was the first course at a super groovy dinner party – read about it here!

For the Spinach Salad:

In a large bowl, combine all the ingredients.   Drizzle with vinaigrette and toss to combine.  Divide the salad among the parmesan cups, top with microgreens and serve immediately.

Serves six.

*recipe courtesy of giada de laurentiis and adapted slightly