Recipe by Lindsay Hunt
This salad features the three ingredients that has my food-lovers heart beating quickly right now. With a rich, creamy ricotta from a local dairy farm, the salad is a tribute to the local producers that keep me in high-quality, delicious food. It’s great for an outdoor appetizer, and travels extremely well wrapped in a large whole-wheat tortilla for lunch.
1. Combine the zucchini, asparagus, and arugula in a large salad bowl and toss to combine. Set aside.
2. Make the vinaigrette. Combine the mustard and vinegar in a small bowl. Slowly drizzle in the olive oil and stirring to combine with a whisk. Season to taste with salt and pepper.
3. Dress the salad. Toss the vegetables with the vinaigrette to coat. Add salt and pepper to taste. Serve with ricotta dolloped on the top. Drizzle with additional olive oil and season again with freshly ground pepper. Enjoy!