Ingredients

• 1 1/2 cups grated Parmesan
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces baby spinach leaves (about 6 cups)
• 1 orange, cut into segments
• 1/3 cup sliced almonds, toasted
• 1/2 red onion, thinly sliced

Instructions

1. Special equipment: a silpat mat, a muffin tin, and a small drinking glass
2. Preheat the oven to 375 degrees F.
3. For the Parmesan Frico Cups:
4. Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
5. For the Citrus Vinaigrette:
6. Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
7. For the Spinach Salad:
8. In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.