1 cup grated parmigiano, plus 2-3 tablespoons for vinaigrette
3-4 cups arugula, cleaned
1 romaine heart, cut into bite-sized pieces
1/4 cup olive oil
a few tablespoons mild vinegar
salt & pepper to taste
Preheat oven to 400 degrees F.
Spoon tablespoons of parmigiano on a parchment-lined sheet pan, with about an inch between each mound. Flatten gently. Bake for 4-5 minutes until melted and a little golden. Remove from oven and allow to cool.
In a medium serving bowl, combine the arugula and romaine. In a small mixing bowl combine the olive oil, vinegar and 2-3 tablespoons of parmigiano, stir briskly with a little spoon. Drizzle dressing on salad and toss to coat. Garnish with parmigiano crisps.