3 oz fresh strawberries, sliced (can substitute other seasonal fruit):
3 oz sliced Persian cucumbers:
Lemon juice:
Olive Oil:
Kosher Salt:
Lemon-infused ricotta (see recipe):
1 oz whole cashews:
3 oz red watercress:
Procedure:
Toss sliced strawberries and cucumbers in a mixing bowl and dress lightly with fresh lemon juice, olive oil, and salt to taste. Place at bottom of serving dish.:
Add a dollop of lemon-infused ricotta (see recipe), cashews and watercress and mix gently to finish.:
Lemon Infused Ricotta:
Belfiore ricotta:
2 tablespoons Agrumato Olive Oil:
Procedure:
Place ricotta in bowl and mix together with lemon oil, salt and pepper to taste. Place in piping bag. The end result is creamy and spreadable.:
