Wild weed salad with parmesan crisps

Salty parmesan crisps add a crunchy bite to this earthy mixed leaf salad.

Preheat the oven to 180C. Line 2 baking trays with baking paper.
Combine parmesan and flour in a bowl. Spread six 6cm circles of the parmesan mixture onto the trays, leaving room to spread. Bake for 3-5 minutes until golden, then cool slightly and break into shards.
Whisk olive oil and balsamic vinegar together, season, then toss with salad leaves and parmesan crisps in a bowl.

Source

1 cup freshly grated parmesan

1 tbsp plain flour

2/3 cup olive oil

1/4 cup balsamic vinegar

8 cups mixed bitter salad leaves or mixed baby salad leaves

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