Whipped Ricotta Salad

Ingredients:

Whipped ricotta

• 1 cup chilled whole milk ricotta
• 2 teaspoons olive oil
• 1/8 tsp salt

Refueling

• 1 cup tightly packed fresh basil leaves
• 2 tablespoons toasted pine nuts
• 2 tablespoons white balsamic vinegar
• 0.5 tsp salt
• 1/4 tsp red pepper flakes
• 3 tbsp. l. olive oil

Salad

• 1 cup cherry tomatoes, halved or quartered depending on size
• 18 sugar snap peas, halved (about 100g)
• 3 cups young arugula

Preparation:

1. Whipped ricotta:
   
   Combine the ricotta, olive oil, and salt in a food processor. Process until light and smooth, about 30 seconds. Transfer to a bowl and set aside.
2. Refueling:
   
   Puree the basil, pine nuts, vinegar, salt, and pepper in a food processor. With the processor running, drizzle with olive oil until the dressing is smooth. Set aside.
3. Salad:
   
   In a bowl, combine tomatoes, peas and arugula with the dressing.
   
   Spread the whipped ricotta on the bottom of the dish. Arrange the dressed salad on top of the ricotta, leaving a small amount of cheese around the edges so it's visible. Serve.