- 6 ounces Parmesan, finely grated, divided
- 2 tablespoons honey
- 1/2 small shallot, finely chopped
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 medium heads of radicchio, leaves separated, torn in half if large
- 1 medium bunch arugula, tough stems removed
- 1 large Pink Lady apple, thinly sliced
- Flaky sea salt (such as Maldon)
- Preheat oven to 350°F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
- Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.
- Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.