Sautéed Sprout Salad

1/2 cup parmesan cheese, shredded

1 cup romaine lettuce
4 large brussel sprouts, shredded
1 tablespoon extra virgin olive oil
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon sesame seeds, toasted
salt and pepper

1. Preheat oven to 425 degrees.
2. Place parmesan cheese on greased tinfoil on top of a baking sheet and bake until just melted.
3. Remove the parmesan from the oven and allow it to cool slightly, then place on top of a small bowl and allow to cool to take the shape of the bowl.
4. Meanwhile, heat olive oil in a large skillet over medium heat and add the sprouts and lettuce, sautéing until lettuce slightly wilts.
5. Toss lettuce and sprouts with fresh herbs, season with salt and pepper and place in parmesan bowl topped with sesame seeds.

Makes 1 serving