Freshly grated Parmigiano-Reggiano cheese 1-1/2 cups chopped mixed heirloom garden tomatoes 1 tablespoon snipped chives
1 teaspoon coarsely chopped tarragon
Greek olive oil
Sea salt and freshly ground black pepper to taste

1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Spread about 1/4 cup Parmesan cheese in a thin circle about 5 - 6 inches in diameter on the parchment lined baking sheet. Bake for about 6 - 7 minutes or until the cheese is melted and lightly browned. Remove from oven.


2. Pick the tuiles up carefully with a rubber spatula and place them over a small bowl so that the tuile takes on the shape of the bowl. Allow the tuile to cool completely and then carefully lift it up and set it on a parchment lined baking sheet. Repeat with remaining tuiles, re-warming them if necessary, to keep them pliable. You now have a 'bowl' for your salad!


3. In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.