> 1/2 cup grated Parmesan cheese
> 1/4 cup white wine vinegar
> 1/2 cup olive oil
> 1 tsp dried oregano
> 1/2 tsp red chili flakes
> 1 clove garlic, grated
> 1/2 tsp freshly ground black pepper
> 1/4 tsp kosher salt
> 1/2 tsp granulated sugar
> 1 small red onion, thinly sliced
> 1 yellow squash, halved
> 1 zucchini, halved
> 1 (4 oz) pkg Bowery Farming Spring Mix
Preheat the oven to 400°F.
Pour one tablespoon of parmesan on a parchment-lined baking sheet and gently pat down. Repeat with remaining cheese making sure there is half-inch space between each mound. Bake for 5-10 minutes, or until golden and crisp. Set aside to cool.
To make the vinaigrette: in a medium bowl, whisk together vinegar, olive oil, oregano, chili flakes, garlic, black pepper, salt, and sugar.
In a small bowl, combine red onion and 2 tablespoons of vinaigrette. Toss to coat.
Toss the squash and zucchini in 1 tablespoon of vinaigrette and grill until tender. Cut into bite-sized pieces.
Spread Spring Mix in a large serving bowl or individual plates. Top with squash, zucchini, and red onion. Crumble some parmesan crisp and serve with herb vinaigrette.
Recipe Sponsored by Bowery Farming