Salad of Watercress, Fennel and Parmesan Cheese Crisps

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Yield: Makes 4 servings

Ingredients

1 cup finely grated or shredded fresh Parmesan cheese

1/2 cup balsamic vinegar

1 head fresh fennel, top removed, cored

2 bunches watercress, large stems removed, washed and dried

2 tablespoons extra virgin olive oil

Large pinch Kosher salt

Freshly ground black pepper

1 avocado, preferably a Haas variety, ripe, but not too soft

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Preparation Method

To prepare the parmesan crisps:

Preheat Wolf oven in CONVECTION at 350°F.
Place a non-stick acrylic pan liner or parchment paper on a baking sheet and sprinkle cheese in a very thin, even layer over surface of liner.
Bake about 15 minutes or until golden brown and few bubbles appear in the cheese.
Remove from oven and allow to cool completely.
When cool, break into 2-inch irregular pieces.

To make the dressing:

Place vinegar in 1/2-quart saucepan over medium heat on Wolf cooktop.
Bring vinegar to a boil.
Reduce heat to low and boil gently to reduce vinegar to about 4 teaspoons.

To assemble salad:

Thinly slice fennel.
In large bowl toss watercress and fennel with olive oil.
Season to taste with salt and pepper.
Place 1/4 of this mixture on each of 4 plates.
Cut avocado in half, remove the pit and cut in quarters.
Remove skin from avocado and thinly slice.
Arrange avocado around greens and fennel.
Drizzle the dressing over the salad.
Arrange the cheese crisps over the top of the salad and serve immediately.