Ingredients

• 4 teaspoons fresh lemon juice
• 1 small shallot, minced
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 small bunches mache, stems removed to yield about 2 cups leaves
• 1 recipe Asiago Frico, shaped into 2 dozen taco shells, recipe follows
• 9 ounces Asiago cheese, grated on the fine holes of a box grater to yield 3 1/2 cups
• 1 tablespoon all-purpose flour

Instructions

1. In a small bowl, whisk together lemon juice, shallot, and mustard. Whisk in olive oil. Add salt and pepper, to taste. Gently toss mache with the vinaigrette. Carefully place mache into the frico tacos and serve. Assemble as close to serving time as possible.;
2. In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter. Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute. Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese. Store at room temperature in an airtight container for 2 to 3 days. Note: Can also be made with cheddar, Gruyere or Parmesan cheese.
3. Yield: 2 dozen 4-inch fricos