Makes 12 count

Organic cooking oil spray

6 cups grated Parmigiano-Reggiano

3 cups frisée, torn into bite-sized pieces

3 cups romaine lettuce, chopped

1/4 clove garlic, crushed (or more if you like)

1 teaspoon Dijon mustard

1 teaspoon whole grain mustard

3 tablespoons lemon juice,

champagne vinegar, or sherry vinegar

1 cup organic extra virgin olive oil

Sea salt

Freshly ground pepper

2 cooked beets (baked or boiled,

and peeled)

3-4 radishes

1/4 cup toasted walnuts

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Spray a sheet pan (not the muffin pan) with cooking oil. Place cheese onto the pan in 1/2 cup portions at least 3 inches apart. Bake at 300 °F until golden, about 5-6 minutes. Remove from oven, let cool 30 seconds, then quickly lift the circles of melted cheese with a spatula and put each one in a muffin cup. Press down on each one with the bottom of a drinking glass to form a cup. Let cool and set aside.

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Make the vinaigrette by combining garlic, two mustards, lemon juice or vinegar, salt, and pepper in a bowl. Whisk while pouring in the olive oil to emulsify. Reserve a spoonful of dressing, then use the rest to dress the greens. Place a mound of salad in each cheese cup. Top with radishes, a slice of beet, and a few walnuts. Add a few drops of dressing on top before serving.

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