This salad is a delightful interplay of sweet, creamy, tangy, and peppery flavors. If you prefer, you can swap in ricotta salata or a mild feta for the ricotta; both are saltier than fresh ricotta, so skip the seasoning with zest, salt, and pepper. Apricots have but a brief appearance even at the peak of their season. If you miss them, you can substitute with any other stone fruit. White nectarines, peaches, pluots, or plums would be particularly nice. In the fall, sliced fuyu persimmons are perfect. Whatever fruit you use, just make sure it’s ripe and flavorful.
Recipe information
Yield
SERVES 4
Ingredients
Preparation
Step 1
In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
Step 2
Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
Step 3
Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Spread on a serving platter, or divide among 4 salad plates.
Step 4
Scatter teaspoonfuls of the ricotta mixture over the salad.
Tip
Step 5
Make extra of the ricotta mixture and spread it on bruschetta or toast.
