Ingredients

• 1 cup grated Romano
• 12 ounces mixed greens, from bulk bin or packages found in produce department
• 1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Salt and pepper

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Instructions

1. Heat a nonstick skillet or griddle pan over medium high heat.
2. Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
3. Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
4. Top dressed salad with crisps.