Preheat the oven to 375°F. Line 1 large baking sheet with silicone baking mats. Mound Parmesan cheese over 1 large baking sheet and spread to form a thin oval shape. Bake the cheese until golden, about 10 minutes. Cool Parmesan wafer completely (the Parmesan wafer will continue to crisp as it cools).
Bake flatbread according to package directions or until golden brown. Let cool. Set aside.
Add finely chopped garlic, anchovy fillets, lemon juice and egg yolk to food processor; add Parmesan cheese and mustard and blend well. With the processor on, slowly drizzle in the olive oil until dressing is thick and creamy. Season to taste with salt and pepper. If necessary, add enough water to thin dressing to the desired consistency.
Toss lettuce in large bowl with enough dressing to coat. Season to taste with salt and pepper. Divide the Mann’s Arcadian Harvest Ruby® into 4 portions onto the flatbreads. Garnish with Parmesan crisps. Sprinkle with freshly ground black pepper and serve.