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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 1 1/2 Tbsp pitted and chopped oil-cured black olives
- 1 Tbsp thinly sliced scallions
- 2 cups arugula leaves
- 1 Tbsp olive oil, plus more for drizzling
- 1/8 tsp salt
- 1 lemon
- 1 ripe peach, cut into thin wedges
- 1/3 cup ricotta cheese
- 1/3 cup roughly chopped pistachios
Method
- 1. In a mixing bowl, combine the olives and scallions. In a larger bowl, toss the arugula with the oil, salt, and a small squeeze of lemon.
- 2. Divide the arugula between two plates; top it with peach wedges and dollops of ricotta. Finish with pistachios, the olive-scallion mixture, a drizzle of olive oil, and an extra squeeze of lemon. Makes 2 servings
