Ingredients:
Whipped ricotta:
1 cup ricotta ( I use vegan Kite Hill)
4 tbsp olive oil
1/2 tsp sea salt
Instructions:
whip everything together with a wire whisk. Set aside
Salad:
1 lb cherry tomatoes - cut in half
1 cup pine nuts (I toast mine at 350 degrees for 5 minutes)
1 5oz container of arugula
Dump everything into a large bowl. Set aside
Dressing:
1/2 cup olive oil plus 3 tbsp
1/4 cup red wine vinegar
1/2 tsp sea salt
1/2 tsp crushed red pepper
Combine everything in a blender on high speed for 1 minute.
Drizzle over salad and toss. Add blobs of the whipped ricotta on top.
Enjoy!