Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

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.

Serves 4.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.