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Preheat the oven to 350ºF.

Make each Parmesan bowl individually. Use a Teflon pan on medium heat. Add 1/4 cup of grated cheese in a 5 inch diameter disk in the middle and wait until it melts. Gently loosen with a spatula and drape over a glass ramekin. Let cool for 10 minutes.

Repeat the process to make 4 more bowls.

To make the vinaigrette, whisk the mustard, cider vinegar, olive oil, salt and pepper.

Toss the vinaigrette with the microgreens and put some into each Parmesan bowl.

Serves 4.