1 head of radicchio, rinsed and chopped coarsely
1 cup of freshly grated Parmigiano Reggiano cheese
A non-slip silicon baking sheet (Silpat)
2 small round glass bowls
4 teaspoons of 21 year old balsamic vinegar
1 teaspoon of powdered mustard
1/4 cup of extra virgin olive oil
salt and pepper

Preheat oven to 350 degrees F.

(Attention parents with small children! Making parmesan bowls is a fun way to teach your kids a lesson that hot things from the oven can really burn you! )

Make each Parmesan bowl individually. Put the silicon baking sheet on a cookie sheet, then on top, put 1/2 cup of grated parmesan in a single circle about a 1/4 inch thick and 4 or 5 inches in diameter. Cook in the oven for 4 minutes to melt the cheese.

Immediately, put the bowl upside down on the melted cheese. Using potholders, carefully flip the cookie sheet over so the cheese drapes over the outside of the bowl. The cheese won’t stick to the silicon. Set the glass bowls with the cheese draped over aside, and cool for 15 minutes or so until it hardens.

Repeat the process to make the second bowl.

To make your vinaigrette, whisk the mustard, balsamic vinegar, salt, and pepper in a bowl. Then, add the olive oil and whisk well.

Toss the vinaigrette with the radicchio and put some into each parmesan bowl.

Serves 2.