White Peaches, Pistachios, Honey and Ricotta

• 2 or 3 firm white peaches
• Juice of 1 lemon
• 1 pound fresh ricotta
• 4 tablespoons honey
• 1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
• 2 tablespoons fruity extra virgin olive oil

1. Quarter and pit the peaches, and slice them into thin curls on a mandoline.
2. Toss them with the lemon juice in a bowl.
3. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios.
4. Top each with a mound of peach slices and a drizzle of olive oil.

white peaches, lemon, ricotta, honey, pistachios, olive oil

Taken from cooking.nytimes.com/recipes/1013770 (may not work)