Arugula Salad with baked Ricotta

A simple salad, the freshest ingredients, the perfect start to a meal.

Serves 4

Ingredients

12 oz FRESH Ricotta cheese, preferably sheep

Salt and freshly ground pepper

1 small clove garlic, halved

6-8 oz arugula, stemmed

2 tbsp EV olive oil

1 tbsp red wine vinegar

1 pt cherry tomatoes, halved

Toasted pine nuts

Preheat broiler.  In a small bowl, mash ricotta with a wooden spoon to soften.  Season with 1/2 tsp salt. Place in a shallow 1 cup gratin dish and spread to make an even layer.place under broiler, six inches from heating element, and bake until heated through, about 8-9 minutes.  Surface should be speckled with dark brown or black char marks.  Remove from broiler and set aside.

Rub cut garlic over inside of a large salad bowl.  Add arugula  1/8 tsp pepper, and a generous pinch of salt.  Gently toss arugula with olive oil. Add vinegar and toss again.  Taste and adjust seasoning if necessary.  Add tomatoes and gently fold in to distribute.  Arrange salad on individual plates.  Top with ground cheese and sprinkle with pepper.

Top with toasted pine nuts