2/3 cup (150 ml) freshly grated Parmesan cheese

Pepper

6 cups (1.5 litres) baby spinach

Preheat the oven to 225 °C (450 °F). Line a baking sheet with parchment paper. Sprinkle the cheese in a thin layer to form eight chips. Season with pepper.

Place in the middle of the oven and keep your nose glued to the oven’s door. The cheese will melt and begin to color within 2 to 3 minutes. Remove from the oven and remove the parchment paper from the baking sheet. When cooled, the Parmesan chips come off easily.

Divide the spinach among 4 plates.

Whisk together all the vinaigrette ingredients. Pour over the spinach and garnish with Parmesan chips.

Serve immediately.

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