Ricotta and Pine Nut Salad

1. 1

   Place ricotta in a mixing bowl and break up with a fork.

2. 2

   Tear basil leaves into pieces, and toss with ricotta.

3. 3

   Season with salt and pepper to taste.

4. 4

   Place a small dry skillet over medium heat, and add pine nuts.

5. 5

   Stir constantly until nuts are darkly golden.

6. 6

   Transfer to a small bowl and set aside.

7. 7

   Arrange salad leaves on a large platter and sprinkle with Belgian endive.

8. 8

   In a small bowl, combine vinegar and olive oil.

9. 9

   Add salt and pepper to taste.

10. 10

    Sprinkle mixture over salad greens, and toss.

11. 11

    Spread pine nuts evenly over greens.

12. 12

    Drop small mounds of ricotta mixture onto greens.

13. 13

    Dust ricotta with paprika, and garnish platter with basil leaves.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.