Arugula Salad with Strawberries in Crispy Parmesan Bowls

Ingredients:

• 2 tbsp. freshly grated parmesan
• 2 tablespoons of honey
• 2 tablespoons red wine vinegar
• 2 tbsp chopped shallots (1 large onion)
• 1 large clove of garlic, minced
• 1/4 cup olive oil
• 1 package (140 g) of small arugula
• 1 cup chopped fresh strawberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 0.5 cup chopped toasted pecans
• Special equipment: silicone baking mat

Preparation:

1. Preheat oven to 375°F (190°C). Line a baking sheet with a silicone mat. Turn the muffin tin upside down and spray the bottom with cooking spray.
2. Form 3 (1/3-cup) mounds of Parmesan cheese on a silicone mat and flatten each into a 5-inch (12-cm) circle. Bake until melted, golden brown, and bubbly, 5-6 minutes. Working with one circle at a time, transfer them to a muffin tin, gently pressing down on the edges to form a bowl. Repeat with the remaining cheese. Set aside to let the cheese bowls set.
3. In a small bowl, combine the honey, vinegar, shallots, and garlic. Gradually add the olive oil and whisk until smooth. Season with salt and pepper to taste.
4. Combine the arugula, strawberries, parsley, green onions, and pecans in a large bowl. Drizzle the dressing over the salad and toss to coat. To serve, place the cheese bowls on serving plates and spoon the salad into them.