Recipe: Lacy Salad Cups/Baby Spinach & Tangerine

I thought someone might like this recipe. It would be a lovely
addition to a dinner party or holiday meal.

Lacy Salad Cups

1 2/3 C fancy shred Parmesan cheese
1 T flour
1 (4 oz) pkg fancy shred sharp cheddar cheese
1 T snipped fresh Italian parsley

In small bowl, thoroughly combine all ingredients. Line a baking
sheet with 2 half sheets parchement paper. Spray with no stick
cooking spray. Sprinkly scant 1/3 C cheese mixture onto prepared
pan in 6" circle, leaving spaces throughout to create a lacy
look. Bake, 2 at a time in a preheated 350 deg.F. oven until
melted & golden brown (about 9 min.) Remove melted cheese on
parchment from baking sheet; turn upside down, draping melted
cheese over inverted 6 oz custard cups, molding gently with
cupped hands while peeling parchment away. Cool until crisp.
Repeat with remaining cheese mixture, respraying parchment each
time. Amt: 8 (6 in.) cups

Tip: cheese cups can be prepared up to 1 day in advance & stored
in a container with a loose fitting lid at room temperature.

Tangerine Vinaigrette

1 C tangerine orange juice
2 T fresh squeezed lime juice
2 T sugar
2 T rice wine vinegar
1/2 tsp minced garlic
1/2 tsp snipped fresh thyme
2 T extra light olive oil

In small saucepan, heat tangerine orange juice over high heat,
reducing to 1/2 C; cool. In small bowl, whisk together all
ingredients; refrigerate, covered, several hrs. or overnite.

Yield: approx 1 C. (serves 8)

Tip: For a spicy taste, add 1/2 to 1 tsp chili puree w/garlic

Salad

8 C baby spinach
1/2 C thinly sliced red onion strips
Enoki mushrooms, rinsed
2 tangerines or oranges, peeled, membrane removed, sectioned

To serve: Just before serving, in large bowl, toss spinach
w/Tangerine Vinaigrette. Divide equally among 8 cheese cups
arranged on individual salad plates. Garnish each with red
onion, orange sections & enoki mushrooms. Serve immediately