2 cups of fresh ricotta
1/3 cup loosely packed basil leaves
1/2 cup of pine nuts
1 witlof lettuce head (Belgian endive) heads, torn into pieces
2 tbs red wine vinegar
¼ cup extra virgin olive oil
Pinch of smoked paprika, to dust
Place ricotta in a mixing bowl and break up with a fork.
Tear the basil leaves into pieces and toss with the ricotta.
Season to taste with sea salt and freshly ground black pepper.
Heat a frypan over medium heat and add pinenuts. Stir constantly until pine nuts are golden.
Transfer to bowl and set aside.
Arrange the salad leaves and witlof on a large platter or bowl.
In a small, bowl combine vinegar and olive oil with salt and pepper (to taste). Sprinkle the dressing over the salad greens and toss to combine.
Add pinenuts. Drop small dollops of ricotta onto the greens, then dust the ricotta with paprika and serve.
Recipe supplied by N. Reed of NSW