Name: Parmesan Basket with Salad
Prep time: 20 min
Cook time: 10 min
Yield: 2
Ingredients: 100 grams Parmesan cheese, grated; 1 tablespoon flour; 1/2 teaspoons rosemary; 6 leaves arugula, chopped; 1/4 cups alfalfa sprouts; 4 strawberries, quarters; 4 almonds, chopped; 1 teaspoon balsamic vinegar, for the vinaigrette; 1 tablespoon olive oil, for the vinaigrette; salt, to taste, for the vinaigrette

Preparation

10 mins

Medium

Mix the parmesan cheese with the flour and finely chopped rosemary. Heat a non-stick skillet and serve three tablespoons of the mixture.

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