Spinach Salad in a Parmesan Frico Cup

Ingredients

• 0.3 cup almonds toasted sliced
• 6 cups baby spinach leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon honey 
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lemon 
• 0.5 teaspoon lemon zest 
• 0.3 cup olive oil extra-virgin
• 1  cranberry-orange relish cut into segents
• 1 tablespoon orange juice 
• 0.5 teaspoon orange zest 
• 1.5 cups parmesan grated
• 0.5  onion red thinly sliced

Equipment

• bowl
• baking sheet
• oven
• spatula
• muffin liners
• muffin tray

Directions

1. Special equipment: a silpat mat, a muffin tin, and a small drinking glass
2. Preheat the oven to 375 degrees F.
3. Place a silpat mat on a baking sheet.
4. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter.
5. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups.
6. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
7. Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
8. In a large bowl, combine all the ingredients.
9. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.