Spring Greens with Citrus & Lemon Pepper Ricotta
Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Servings: 6
Ingredients
- 1 5 oz package mixed baby greens
- 2 blood oranges peeled and sliced
- 1 lemon zested
- 1 tbsp cracked black pepper
- 12 tbsp ricotta
- 1/4 cup sunflower seeds
Vinaigrette
- 1 tbsp shallot minced
- 1 tsp Dijon mustard
- 4 tbsp apple cider vinegar can sub other vinegar
- 1 tsp honey can sub agave or sugar
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Place mixed Spring greens and blood oranges in a serving bowl.
- Place lemon zest and cracked pepper on a plate. Roll each tbsp ricotta into a bite size ball and roll in the lemon zest / cracked pepper mixture. Place each ball on salad.
- Sprinkle salad with sunflower seeds and drizzle with vinaigrette. You may have vinaigrette left over as you don't want to over dress your greens.
Vinaigrette
- Combine minced shallot, Dijon mustard, apple cider vinegar and honey. Whisk in olive oil. Season with salt and pepper.