Mediterranean Sunset Cheddar Salad Cups

Instructions

1. Heat oven to 350°F. Line two baking sheets with parchment paper.
2. Place 2 tablespoons finely shredded cheddar into twelve mounds 2 inches apart on prepared pans. Bake for 6-8 minutes or until cheese is light golden brown. Cool for 1 minute before pressing into mini muffin cups to cool completely.
3. Whisk the red wine vinegar, sugar, garlic, basil and Dijon mustard in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
4. Gently run a knife around edges to loosen cups if necessary. Remove from the pan. Combine the arugula, artichoke hearts, olives and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide salad into cups. Sprinkle with shredded cheddar. Serve immediately.