Parmesan Baskets with Crunchy Apple Salad

To prepare the Parmesan baskets with crunchy apple salad, start by making the glaze: place the balsamic vinegar and brown sugar 1 in a small saucepan and reduce over medium-low heat for a few minutes 2. Transfer the reduction to a squeeze bottle and refrigerate it to set for at least half an hour: as it cools, it will thicken and take on the consistency of a glaze. Meanwhile, proceed with the preparation of the baskets. Brush a small pan with a diameter of 6-7 inches with a tiny bit of butter 3 (if you have a good non-stick pan, you can skip this step, but it will help to make the baskets shinier).

Heat it slightly and pour in a quarter of the Parmesan required by the recipe, which is 2 ounces 4. Distribute the Parmesan evenly in the pan, helping yourself with a spatula 5. Let the cheese melt over not too high a flame until it starts to bubble and takes on a slightly golden color 6.

Remove the pan from the heat and let the cheese set for a minute. Using a spatula, gently detach the Parmesan wafer from the pan, which will still be rather soft 7, and quickly place it on the inverted bottom of a small bowl, which you have previously placed on a paper towel 8 or a plate. Let the basket cool completely, in the meantime proceed in the same way with the other 3. Once all the baskets are done, wash the radicchio and julienne it 9.

Place it in a small bowl and season it with the oil 10 and salt. Then wash the apples, cut them in half 11, and remove the core 12.

Then cut the apples into thin slices 13. It's time to assemble the dishes: place each basket on a small plate and arrange the apple slices in a half-moon shape on 2/3 of the basket 14. Then add baby spinach in the center 15

and radicchio 16. Place another 3 apple slices on top of the salad 17, in the section of circumference that is still free. Finally, garnish with a drizzle of the now-cooled balsamic vinegar glaze: your Parmesan baskets with crunchy apple salad are ready 18!