Cheese Baskets with Salad

Ingredients

• 80 g freshly grated Parmesan
• Keimöl (for the cups)
• 3 radishes
• 60 g mixed salad leaves (e.g., arugula, frisée)
• 1 handful edible flowers (e.g., mallow, pansy, nasturtium, cornflower, marigold, cosmos)
• 3 tbsp white balsamic vinegar
• 1 tsp Mustard
• 1 tsp Honey
• 4 tbsp Keimöl
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Sprinkle a handful of Parmesan into a non‑stick hot pan and let melt for 2–3 minutes until lightly golden brown. Carefully lift with a spatula, place the cheese circles onto an oiled, inverted cup or similar to form a basket shape. Let cool and gently release from the cups.

2. 2.

   Wash, trim, halve, and slice radishes thinly. Wash, trim, rinse, dry spin, and tear salad leaves into bite‑sized pieces. Wash flowers if desired, shake dry, and pat lightly. Combine with salad leaves and radishes in the cheese baskets.

3. 3.

   Whisk vinegar with mustard, honey, and oil; season with salt and pepper to taste.

4. 4.

   Drizzle dressing over the salad and serve.