Author Notes
This recipe was inspired by a 17th century flour bolter upon which, a beautiful painting of fresh ricotta was applied. The milky ricotta is offset by the sharpness of the dressing, the peppery rocket and the crunch of walnuts. —feastingonart
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Ingredients
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3 tablespoons
olive oil
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3 teaspoons
Balsamic vinegar
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1 teaspoon
dried oregano
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1 teaspoon
pink peppercorns, ground
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2 teaspoons
dried cranberries, minced
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1 handful
walnuts
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1 bunch
rocket
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7 ounces
fresh ricotta
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3 ounces
prosciutto
Directions
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First prepare the dressing. Mix the olive oil, vinegar, oregano peppercorns and cranberries in a small jar. Screw on the lid and shake well. Keep refrigerated when not using.
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In a pan, toast the walnuts for a couple of minutes until they become fragrant. Wash and dry the rocket and place in large mixing bowl. Carefully break the ricotta over the rocket and tear the prosciutto into strips. Add the toasted walnuts before tossing with the Cranberry Balsamic dressing. Serve immediately.
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