Crustless Potato and Gruyère Tart | RICARDO

Ingredients

• 3 tablespoons (45 ml) butter, melted
• 3 large Yukon Gold potatoes, thinly sliced on a mandolin
• 1/2 cup (125 ml) grated Parmigiano-Reggiano
• 1 1/2 cups (375 ml) grated Gruyère
• 6 cups (1.5 litres) mixed baby greens
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (15 ml) whole-grain mustard
• 1 tablespoon (15 ml) white wine vinegar
• 1 tablespoon (15 ml) Worcestershire sauce
• 2 teaspoons (10 ml) brown sugar
• Salt and pepper