Ingredients

The following ingredients have 9 Servings
  • 2 cups ricotta
  • 1/3 cup (lightly packed) fresh basil leaves, more for garnish
  • Salt and freshly ground black pepper
  • 3/4 cup pine nuts
  • 8 to 10 cups (loosely packed) mixed salad leaves
  • 2 heads Belgian endive, torn into pieces
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Paprika

Instruction

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