Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 1 tablespoon lemon juice

  3. 1 tablespoon orange juice

  4. 1/2 teaspoon lemon zest

  5. 1/2 teaspoon orange zest

  6. 1 teaspoon honey

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon black pepper

  9. 1 cup grated parmesan cheese

  10. 4 ounces baby spinach leaves (about 4 cups)

  11. 1 orange , cut into segments

  12. 1/3 cup almonds, sliced and toasted

  13. 1/2 red onion , chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

  2. FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.

  3. Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.

  4. SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.


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