Baby Greens With Hazelnut Parmesan Crisps

Fresh peppery salad greens, lemon vinaigrette garnished with hazelnut parmesan crisps.

Preheat oven to 350f line a baking sheet with parchment paper.

Combine parmesan and hazelnuts.

Drop 12 spoonfuls of parmesan mixture onto baking sheet 3 inches apart.

Bake crisps for 8 to 10 minutes , or until golden.

Cool on baking sheet.

Whisk together lemon juice , oil and maple syrup.

Season with salt and pepper.

Toss lettuce with vinaigrette and pile on individual plates.

Coil each slice of prosciutto into a rose shape and set a rose in center of each mound of greens.

Garnish each serving with two parmesan crisps.

parmesan cheese, hazelnuts, lemon juice, olive oil, maple syrup, salt & freshly ground black pepper, lettuce, prosciutto