Ingredients:

1 cup grated Romano
12 ounces mixed greens, from bulk bin or packages found in produce department
1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and pepper

Cooking Recipe:

Heat a nonstick skillet (heavy saucepan) or griddle pan over medium high heat.
Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula (is an essential cooking utensil with a flat surface) . The cheese crisps will harden as they cool.
Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
Top dressed salad with crisps.