Baked Ricotta with Tomato Vinaigrette

• 2 lemons
• 32 oz. part-skim ricotta cheese
• salt and pepper
• 1/2 tsp. Dijon mustard
• 1/4 c. olive oil
• 4 tomatoes
• 1 bag baby greens

1. Preheat oven to 375 degrees F. From lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice.
2. Set aside.
3. Spray 9-inch glass or ceramic pie plate with nonstick cooking spray.
4. In medium bowl, stir lemon peel, ricotta, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended.
5. Spread ricotta mixture evenly in prepared pie plate.
6. Bake 1 hour or until cheese is lightly browned.
7. Let stand 10 minutes to allow cheese to set.
8. Slice into 12 wedges.
9. Meanwhile, in medium bowl, whisk together lemon juice, Dijon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
10. Whisk in olive oil in slow steady stream until blended.
11. Stir in chopped tomatoes.
12. To serve, place 1 ricotta wedge along with some greens on each of 12 serving plates.
13. Top greens and ricotta with tomato vinaigrette.

lemons, ricotta cheese, salt, mustard, olive oil, tomatoes, baby greens

Taken from www.delish.com/recipefinder/baked-ricotta-tomato-vinaigrette-recipes (may not work)