Pre-heat the oven to 375 degrees. Line a baking sheet with parchment or a silicon baking sheet (silpat). Mound the cheese in four even piles about 1/4 cup for each, using your finger to spread the cheese out into 4-inch (in diameter) circles. Bake the cheese until it's melted, bubbling and slightly browned, about 5-7 minutes. Remove from the oven and let cool for a few seconds. Using a thin spatula, slide them off the baking sheet. Using an empty muffin tray, fill the tin with the warm cheese. Let the frico cool in the muffin tin, they will take on the shape of cups.

Whisk together the mustard, shallot, honey and vinegar in a small bowl. Add the olive oil in a slow stream while whisking to emulsify the dressing. Season with salt and pepper. Combine the cut vegetables with the salad dressing and toss to coat. Adjust the seasoning, if needed. Fill each frico cup with the salad and serve.