Thursday, August 18, 2011

CSA Recipe: Peach, Ricotta and Microgreen Salad

Simple is the best way to use those peak summer ingredients. This salad is very easy to make but will be a huge hit at any dinner party or brunch!

Serves 2

1 bunch washed, mixed micro greens (arugula, radish, mustard etc.)
1 white peach, pitted and cut in to thin slices
1/2 c ricotta
freshly grated nutmeg
1 good pinch sea salt
freshly ground pepper to taste
1/2 tsp extra virgin olive oil
high quality balsamic
2 tsp lightly toasted pepitas 
1/2 tsp lemon juice

1) Toss the micro greens in the olive oil, salt and lemon juice.

2) Plate greens, arrange sliced peaches over the top and put half the ricotta on top of that. Sprinkle with pepitas.

3) Grate some nutmeg on top of each mound of cheese. Grind some pepper on each salad. Pour a tiny amount (1/4 tsp or less) balsamic on the salad.

4) Serve immediately with a glass of Riesling Sekt or Prosecco! 

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