Ricotta and Pine Nut Salad

 Ricotta and Pine Nut Salad

• 2cups ricotta
• ⅓cup (lightly packed) fresh basil leaves, more for garnish
• Salt and freshly ground black pepper
• ¾cup pine nuts
• 8 to 10cups (loosely packed) mixed salad leaves
• 2heads Belgian endive, torn into pieces
• 2tablespoons red wine vinegar
• ¼cup extra virgin olive oil
• Paprika

1. Step 1

   Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.

2. Step 2

   Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.

3. Step 3

   Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.

4. Step 4

   Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.