Salad of Arugula, Parmesan, Artichoke, Poached Egg with Balsamic Vinegar and Extra Virgin Olive Oil

Preheat oven to 325° F.

To make parmesan tuiles, sprinkle 1 tablespoon of the grated parmesan into a 2-inch circle on a baking sheet covered with parchment paper. Repeat until you have 12 circles. Cook in the oven for about 5 minutes, or until the cheese is golden. Remove from oven and cool for a minute. Using a spatula, carefully lift each tuile from the parchment and mold over the curve of a bottle. Cool and set aside. Repeat until you have 12 tuiles.

On each serving plate arrange a circle of lettuce leaves about 4 inches in diameter and lightly season with salt and pepper and a teaspoon of the balsamic vinegar. In a bowl, mix the arugula, mint, remaining 2 tablespoons parmesan, 3 tablespoons Extra Virgin Olive Oil, 1 tablespoon of balsamic vinegar and salt and pepper. Arrange this salad on top of the lettuce.

While finishing the plate, reheat the eggs gently in simmering salted water.

To finish, place three pieces of artichoke evenly spaced around the edge of each plate, and between each of these put a parmesan tuile. Place a hot poached egg on top of the salad, season with cracked black pepper and sprinkle generously with the additional olive oil and balsamic vinegar.