Parmesan Basket

1. Preheat oven to 350°F and place oven rack in center of oven.
2. Place Large Bonmat on a Large Perforated Baking Sheet.
3. Place Texas Muffin Tray or Straight Muffin Tray upside down on a separate Perforated Baking Sheet. Set both aside.
4. On Bonmat, form 3 large circles, about 6-8 inch across, with parmesan cheese.
5. Finely chop pecans in Eco Chop and sprinkles on parmesan circles.
6. Bake about 5-7 minutes, carefully watching the last couple minutes. When the edges begin to turn golden brown, remove from oven and let cool just until you can lift them with Polyamide Spatula. Transfer to upside down Muffin Tray Let it drape over the edges, gently pressing if necessary. Allow to cool until set. Repeat process to make 3 more baskets.
7. Meanwhile, chop parsley using Santoku Chef Knife.
8. Use Mandoline set at a thickness of 1 or 2 to thinly slice onion into half-moon shapes.
9. Slice mozzarella balls in half.
10. In Eco Chop bowl, combine FRENCH PANTRY Tuscan Herb Olive Oil, FRENCH PANTRY Barrel Aged Traditional Balsamic Vinegar, FRENCH PANTRY Tomato Herb Mustard, FRENCH PANTRY Sel Gris Salt, and pepper. Process a few pulls until emulsified.
11. In Stainless Mixing Bowl, combine arugula, chopped parsley and dressing. Use tongs to toss until evenly coated.
12. When cheese baskets are cooled, gently remove from Muffin Tray, and use tongs to fill with salad mixture.
13. Top with tomatoes, mozzarella, and onion. Sprinkle with a bit more chopped parsley.
14. Serve immediately.

Enjoy!