Peach & Spiced Ricotta Salad with Honey-Lemon Vinaigrette
Spinach & Endive Salad:
- 8 oz Baby Spinach
- 1 head Endive, torn into pieces
- 2 whole Fresh Yellow Peaches, sliced and diced
- ¾ cup Pecans, chopped
Honey, don't forget the dressing.Combine EVOO, lemon juice, Pinot Noir vinegar, honey, thyme, and S&P in a small bowl. Cover, shake-shake-shake, and done (yes, it’s that easy!). Set aside. Ricotta get going.Mix ricotta, red pepper flakes, and S&P together in a small bowl. Taste and add spices to your liking. You want a peach of me?Indulge in a peach variety (what could be better?) by thinly slicing and dicing peaches. If you purchased whole pecans, roughly chop. Combine peaches, pecans, and baby spinach in a large bowl, adding in endive as you tear off leaves. Add ½ honey-lemon vinaigrette, cover, and shake it like there’s no tomorrow. Lettuce celebrate!Arrange salad leaves on a serving platter, add dollops of ricotta onto greens, sprinkle with S&P, and drizzle with remaining dressing (as needed). Unbe-leaf-able!