Strawberry-Arugula Salad with Ricotta Topping

Strawberry-Arugula Salad with Ricotta Topping via "The Kitchn"

(serves 8-10)

Ingredients
4 pints strawberries, washed, hulled, and sliced into quarters
1 pint raspberries, washed and blotted dry
1-2 cups sliced almonds
1 small bunch baby arugula, sliced into thin ribbons
Kosher salt
2 lemons, zested and juiced
1 1/2 cups fresh, drained ricotta cheese
2 tablespoons sugar (or more, to taste)
1/2 teaspoon nutmeg

Directions:
1. Toss the strawberries, raspberries, almonds, and sliced arugula with a pinch of kosher salt and the zest of 1 lemon.

For the dressing:
1. In a separate bowl, mix the lemon juice and remaining lemon zest with the ricotta, sugar, and nutmeg.
2. Taste and sweeten to taste, if necessary.

Serve the salad with the dressing on the side.

According to the authors at “The Kitchn”, this salad goes exceedingly well with this brunch cocktail:

Lemon Myrtle
makes one drink (Could also be batched this way as a pitcher drink to serve a crowd.)

Ingredients:
2 ounces Chardonnay (or other white wine)
1 ounce limoncello
1/2 ounce triple sec or other orange liqueur
1/2 ounce fresh lemon juice
5-6 fresh mint leaves
1/3 ounce simple syrup (optional)

Directions:
1. Gently muddle mint leaves in bottom of glass
2. Add simple syrup and remaining ingredients then add ice.
3. Shake vigorously and strain into a chilled martini glass rimmed in super fine sugar.
4. Garnish with a lemon wheel and if you like on the rocks, some ice.