Ingredients
1 cup shredded Parmesan cheese2 cups peeled parsnips, julienned1 cup chopped D’Anjou pears (1/2-inch cubes)1/2 cup chopped pecans1/2 cup fresh shelled or frozen peas, thawed1/2 cup pomegranate seeds1/2 cup pine nuts1 teaspoon kosher salt1/2 teaspoon pepper1/3 cup mayonnaise3 tablespoons water
Preparation
Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely.
Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
