Arugula Tomato Salad in Parmesan Cups

Ingredients

• 100 g Parmesan (1 piece)
• 2 tbsp pine nuts
• 50 g large bundle of arugula (1 large bundle)
• 200 g Cherry tomatoes
• 50 g turkey ham (4 slices)
• 2 tbsp balsamic vinegar
• Salt
• 1 tsp Honey
• Pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Line a baking sheet with parchment paper. Prepare a cup or bowl to serve as the mold for the cups. Since quick work is needed, it’s recommended to make 2 batches of 2 cups each: grate the Parmesan very finely and spread onto the parchment in circles about 18 cm across. Bake for 5–6 minutes at 180 °C (convection: 160 °C; gas: level 2–3) until thin, golden‑brown discs form. Remove each disc with a spatula or flat pan turner, place immediately over the inverted cup or bowl and press down with your hands. Let cool briefly, release the Parmesan cup and set aside to cool. Warm the second disc in the oven again and shape the second cup from it. From the remaining cheese on fresh parchment make two more cups.

2. 2.

   Roast the pine nuts in a non‑stick pan without added fat until golden brown, remove and let cool. Wash and drain the arugula, trim the thick stems and tear the leaves into bite‑sized pieces. Wash the cherry tomatoes, halve them and cut off the stem ends if desired. Tear the turkey ham into small pieces.

3. 3.

   For the dressing whisk the vinegar with a generous pinch of salt, honey and a touch of pepper; fold in the olive oil. Toss the arugula, cherry tomatoes and ham together.

4. 4.

   Place the Parmesan cups on four plates. Carefully fill each cup with salad and sprinkle pine nuts over the top.