Use lettuces that have flavour to stand up to the rich, sharp taste of the brittle and the bite of the dressing. Arugula is a spicy leafy green similar in flavour to watercress. If you can't find arugula, use watercress in its place.
Tear lettuce into bite sized pieces and combine in bowl.
(Vinaigrette) In a separate bowl, whisk together vinegar, mustard and garlic. Slowly whisk in oil. Toss with salad
Place salad on 6 plates and top with 2 parmesan brittles. Serve rest seperately.
PARMESAN BRITTLE: These delectable biscuits are wonderful with the salad but can also be served with soups or as an hors d'oeuvre. Let them cool for a few minutes before removing them from cookie sheet. They are quite brittle, so if they break, don't worry. Serve them anyway.
Preheat oven to 375F(190C). By hand or in a food processor, cut butter into flour. Grate your own Parmesan cheese if possible - consistency will be better. Mix in Parmesan, paprika, pepper and salt. Form into a ball.
On a floured board with a floured rolling pin, roll dough out into a rectangle approx 12x7 inch (30x18cm) in size. Cut into 1 inch (2.5cm) strips.
Lay strips onto a cookie sheet. Bake on middle rack for 9-10 minutes or until strips are pale gold. Cook on cookie sheet. Serve with salad. (Makes 10-12)