Apricot and Arugula Salad with Fresh Ricotta

• 1/4 cup fresh ricotta
• 1/2 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1 tablespoon cider vinegar, more as needed
• 1/4 teaspoon Dijon mustard
• 4 teaspoons extra-virgin olive oil
• 3 cups lightly packed baby arugula (about 2 1/2 ounces)
• 3 medium apricots, cut into 1/4-inch wedges

1. In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper.
2. Set aside.
3. Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl.
4. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
5. Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands.
6. Toss and taste the salad.
7. Add more dressing or vinegar, salt, and pepper as needed.
8. Spread on a serving platter, or divide among 4 salad plates.
9. Scatter teaspoonfuls of the ricotta mixture over the salad.
10. Make extra of the ricotta mixture and spread it on bruschetta or toast.

fresh ricotta, lemon zest, kosher salt, cider vinegar, dijon mustard, extravirgin olive oil, baby arugula, apricots

Taken from www.epicurious.com/recipes/food/views/apricot-and-arugula-salad-with-fresh-ricotta-388349 (may not work)