Lemon Baked Ricotta Salad with Berries
This simple refreshing salad balances sweetness with the creamy texture of our favorite dessert cheese, IL Villaggio Lemon Baked Ricotta.
Prep Time: 10 minutes

Ingredients (Serves 4)

For the salad

  • 5 oz arugula
  • 1 IL Villaggio Lemon Baked Ricotta
  • 1 cup ripe blackberries
  • 1 cup ripe raspberries

For the dressing

  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 cup Dalmatia Blackberry Spread
  • 1 Tbsp IL Villaggio Balsamic Vinegar PGI
  • 1/4 -1/3 cup extra virgin olive oil
  • Salt and pepper

Instructions

In a large bowl or on a large platter, toss the arugula, IL Villaggio Lemon Baked Ricotta, blackberries and raspberries.

For the dressing, in a container with a tight-fitting lid, combine honey, Dijon, Dalmatia Blackberry Spread, and IL Villaggio Balsamic Vinegar. Slowly whisk in olive oil until fully combined. Shake vigorously until emulsified. Season with salt and pepper and pour over salad before serving.