Apricot and Arugula Salad with Fresh Ricotta

1. 1

   In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper.

2. 2

   Set aside.

3. 3

   Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl.

4. 4

   Whisk to blend, and continue to whisk as you drizzle in the olive oil.

5. 5

   Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands.

6. 6

   Toss and taste the salad.

7. 7

   Add more dressing or vinegar, salt, and pepper as needed.

8. 8

   Spread on a serving platter, or divide among 4 salad plates.

9. 9

   Scatter teaspoonfuls of the ricotta mixture over the salad.

10. 10

    Make extra of the ricotta mixture and spread it on bruschetta or toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.