Whipped Ricotta Salad

• 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

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

wholemilk ricotta cheese, olive oil, salt, basil, pine nuts, white balsamic vinegar, salt, red pepper, olive oil, heirloom cherry tomatoes, peas, baby arugula

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/whipped-ricotta-salad.html (may not work)