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Lemon Whipped Ricotta, Grape, and Arugula Salad

An elegant salad for date night, my Whipped Ricotta, Grape, and Arugula salad is simple and inviting. A layer of lemon whipped ricotta is topped gently with an arugula salad that I toss in lemon thyme vinaigrette. Creamy with the crunch from the arugula, this is a restaurant-worthy salad at home.
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Prep Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Method

Ingredients
  

Lemon Whipped Ricotta
  • 1 cup ricotta
  • 1 lemon, zested
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
Arugula Salad
  • 5 oz arugula
  • 1 cup grapes, halved
  • 1 handful basil, torn
  • 2 tbsp pine nuts
Lemon Thyme Vinaigrette
  • 3 tbsp lemon juice
  • 1 lemon, zested
  • 1/4 cup olive oil
  • 1 tbsp fresh thyme, chopped
  • 1 tsp stone ground mustard
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1 pinch salt and pepper

Method
 

  1. Start with the Lemon Thyme Vinaigrette: In a mason jar, combine the lemon juice, zest, olive oil, thyme, mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Secure the lid tightly and shake for 30 seconds to emulsify. Taste and adjust seasonings as necessary.
  2. In a medium size bowl, combine the arugula, grapes, and basil. Toss and set aside.
  3. In a small bowl, whip the ricotta with lemon zest, juice, olive oil, salt, and pepper until light and airy. Spread on the bottom or your serving plate. Then toss the arugula salad with the dressing. Place the salad on top of the whipped ricotta. Top with pine nuts. Serve immediately and enjoy!