About Video

1-Cup Whole-Milk Ricotta Cheese
2 teaspoons Extra Virgin Olive Oil
Salt & Pepper

Italian Parsley
Heirloom Tomatoes
¼ cup Toasted Pine Nuts

Lemon Vinaigrette:
½ teaspoon grated lemon zest
2 TBS fresh squeezed lemon juice
1-teaspoon Honey
1 tablespoon Dijon mustard
½ of a Shallot, chopped
1 teaspoon Garlic, chopped
¼ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

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