Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.