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Parmesan Cheese Bowls

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Cristina Ferrare
Related tags
gluten free low carb vegetarian
Nutrition per serving    (USDA % daily values)
CAL
656
FAT
170%
CHOL
38%
SOD
93%

Comments

but how did u make the bowl?
Amanda Cabell   •  22 Sep   •  Report
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Ingredients for 4 servings

1 tablespoon of Dijon mustard

1 tablespoon of shallots, finely diced

½ cup of Extra Virgin Olive Oil

1 tablespoon of fresh lemon juice

1-tablespoon apple cider vinegar

2-tablespoon rice wine vinegar

Pinch of kosher salt

4 medium heads of Frisee salad, ends cut off and discarded. Rinse then dry the salad in a salad spinner

One bunch of arugula (approximately 4 cups) thick stems trimmed. Rinse then dry in a salad spinner, chopped in half, set aside.

1 bunch of watercress (approximately 4 ounces) thick stems trimmed cut into 3” inch sprigs. Rinse then dry in a salad spinner.

8 long stem chives, cut into ¼” inch lengths on an angle

1-tablespoon chervil coarsely chopped

½ cup Italian parsley (flat leaf) chopped coarsely

½ teaspoon of kosher salt

1 large green apple thinly sliced combined with 2 tablespoon of fresh squeezed lemon juice, mix together and set aside

1/3 cup of walnuts chopped coarsely

Cut 20 1” inch pieces of Greek Feta cheese

¼ cup Pomegranate seeds or dried cranberries

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