Apricot and Arugula Salad with Fresh Ricotta

Name: Apricot and Arugula Salad with Fresh Ricotta
Yield: SERVES 4
Ingredients: 1/4 cup fresh ricotta; 1/2 teaspoon finely grated lemon zest; Kosher salt and freshly ground black pepper; 1 tablespoon cider vinegar, more as needed; 1/4 teaspoon Dijon mustard; 4 teaspoons extra-virgin olive oil; 3 cups lightly packed baby arugula (about 2 1/2 ounces); 3 medium apricots, cut into 1/4-inch wedges

December 22, 2011

This salad is a delightful interplay of sweet, creamy, tangy, and peppery flavors. If you prefer, you can swap in ricotta salata or a mild feta for the ricotta; both are saltier than fresh ricotta, so skip the seasoning with zest, salt, and pepper. Apricots have but a brief appearance even at the peak of their season. If you miss them, you can substitute with any other stone fruit. White nectarines, peaches, pluots, or plums would be particularly nice. In the fall, sliced fuyu persimmons are perfect. Whatever fruit you use, just make sure it’s ripe and flavorful.

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