Ingredients

• 1 cup whole-milk ricotta cheese, chilled
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 1 cup packed fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 cup heirloom cherry tomatoes, halved or quartered depending on size
• 18 snap peas, cleaned and cut in half (about 1/4 pound)
• 3 cups baby arugula

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Instructions

1. Watch how to make this recipe.
2. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
3. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
4. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
5. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.