1 cup of microgreens
1 cup of freshly grated Parmesan Reggiano
4 round small glass ramekins
4 teaspoons of cider vinegar
1 teaspoon of powdered mustard
1/3 cup of extra virgin olive oil
Salt and pepper
Preheat the oven to 350ºF.
Make each Parmesan bowl individually. Use a Teflon pan on medium heat. Add 1/4 cup of grated cheese in a 5 inch diameter disk in the middle and wait until it melts. Gently loosen with a spatula and drape over a glass ramekin. Let cool for 10 minutes.
Repeat the process to make 4 more bowls.
To make the vinaigrette, whisk the mustard, cider vinegar, olive oil, salt and pepper.
Toss the vinaigrette with the microgreens and put some into each Parmesan bowl.